Xu Jiao, Chen Qiuming, Zeng Maomao, Qin Fang, Chen Jie, Zhang Wei, Wang Zhaojun, He Zhiyong
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming 650202, China.
Food Chem. 2024 Mar 30;437(Pt 2):137924. doi: 10.1016/j.foodchem.2023.137924. Epub 2023 Nov 4.
The effects of different heat treatment conditions (65℃ for 30 min, 75℃ for 15 min, and 95℃ for 2, 15 and 30 min) on the evolution of off-flavor compounds in soy protein isolate (SPI) were investigated in terms of lipid oxidation, Maillard reaction and protein structural characteristics. Higher off-flavor concentrations were observed in control and 65℃ treated SPI due to lipoxygenase-mediated enzymatic lipid oxidation. Protein structure played an important role in the release of off-flavors above 65℃. When heated from 75℃ to 95℃ for 2 min, Maillard reaction occurred, glycinin was completely denatured, the particle size increased and the small molecular weight soluble aggregates were formed, resulting in an increase in the content of partial off-flavors. The off-flavor content decreased with time at 95℃, accompanied by the formation of larger molecular weight soluble aggregates. This finding provides practical implications for the beany removal through the SPI structural regulation.
研究了不同热处理条件（65℃处理30分钟、75℃处理15分钟、95℃处理2分钟、15分钟和30分钟）对大豆分离蛋白（SPI）中异味化合物演变的影响，涉及脂质氧化、美拉德反应和蛋白质结构特征。由于脂氧合酶介导的酶促脂质氧化，在对照和65℃处理的SPI中观察到较高的异味浓度。在65℃以上，蛋白质结构在异味释放中起重要作用。当在75℃至95℃加热2分钟时，发生美拉德反应，大豆球蛋白完全变性，粒径增大并形成小分子量可溶性聚集体，导致部分异味含量增加。在95℃时，异味含量随时间降低，同时形成更大分子量的可溶性聚集体。这一发现为通过SPI结构调控去除豆腥味提供了实际意义。
