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大豆种子吸水率对豆浆品质及风味化合物释放的影响。

Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds.

作者信息

Li Xingfei, Liu Xu, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu Province 214122 People's Republic of China

出版信息

RSC Adv. 2019 Jan 22;9(6):2906-2918. doi: 10.1039/c8ra08029a.

DOI:10.1039/c8ra08029a
PMID:35518963
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9059926/
Abstract

The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing. In this paper, the effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds were investigated during soaking at 4 °C, 25 °C, and 50 °C at different pH values. The results showed that the water absorption rate increased as the soaking temperature and pH increased, while the equilibrium value was relatively stable. Peleg's equation with good fitting of the absorption kinetics was used to predict the hydration characteristics of undehulled soybean. MALDI-TOF/TOF-MS results showed that the major released proteins are basic 7S globulin, which is released in large amounts at high temperature. The water absorption of soybean seed significantly enhanced the extraction yields of protein, fat and solids of the prepared soymilk, and alkaline soaking pH further promoted the extraction of proteins and solids. A high soaking temperature can significantly decrease the required soaking time; however, it is unfavorable to the extraction yields of fat, proteins and solids, as well as the whiteness values and the particle sizes. The beany odor compounds of soymilk mainly consisted of hexanal, -2-hexenal, 1-octene-3-ol, hexanol, and 2-pentylfuran, and their contents were positively correlated with soaking temperature. A good balance of soymilk quality and flavor compound release can be achieved with soaking conditions of 25 °C and pH 9.

摘要

大豆浸泡过程中的吸水率与大豆加工的品质特性和风味特性直接相关。本文研究了在4℃、25℃和50℃不同pH值下浸泡时，大豆种子吸水率对豆浆品质和风味化合物释放的影响。结果表明，吸水率随浸泡温度和pH值的升高而增加，而平衡值相对稳定。采用拟合度良好的Peleg方程预测未脱壳大豆的水化特性。基质辅助激光解吸电离飞行时间串联质谱（MALDI-TOF/TOF-MS）结果表明，释放的主要蛋白质是碱性7S球蛋白，其在高温下大量释放。大豆种子的吸水率显著提高了所制备豆浆的蛋白质、脂肪和固形物的提取率，碱性浸泡pH值进一步促进了蛋白质和固形物的提取。较高的浸泡温度可显著缩短所需的浸泡时间；然而，这不利于脂肪、蛋白质和固形物的提取率，以及白度值和粒径。豆浆中的豆腥味化合物主要由己醛、反-2-己烯醛、1-辛烯-3-醇、己醇和2-戊基呋喃组成，它们的含量与浸泡温度呈正相关。在25℃和pH值为9的浸泡条件下，可以实现豆浆品质和风味化合物释放的良好平衡。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/564eb79a5652/c8ra08029a-f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/e0738c9c5b56/c8ra08029a-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/bdd7cee8242d/c8ra08029a-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/3a3ce646fe4a/c8ra08029a-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/08e2ab6f7b86/c8ra08029a-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/1db789a119d0/c8ra08029a-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/d1d8804a56d5/c8ra08029a-f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/dc3043ba2987/c8ra08029a-f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/e5fa79cf50d5/c8ra08029a-f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/564eb79a5652/c8ra08029a-f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/e0738c9c5b56/c8ra08029a-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/bdd7cee8242d/c8ra08029a-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/3a3ce646fe4a/c8ra08029a-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/08e2ab6f7b86/c8ra08029a-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/1db789a119d0/c8ra08029a-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/d1d8804a56d5/c8ra08029a-f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/dc3043ba2987/c8ra08029a-f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/e5fa79cf50d5/c8ra08029a-f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e01f/9059926/564eb79a5652/c8ra08029a-f9.jpg

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