Dai Ying, Xing Lina, Liu Shuangneng, Liu Jinqi, Zhu Tong, Jiang Tianqi, Zheng Xiaowei, Zhou Sumei, Lu Jing
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China.
Int J Biol Macromol. 2025 Jan;286:138465. doi: 10.1016/j.ijbiomac.2024.138465. Epub 2024 Dec 5.
Mung bean-based milk (MBM) is a novel plant-based milk that offers several benefits. However, being a legume, the biggest challenge of MBM is its instability and off-flavor. The present study investigated changes in physical-chemical properties and flavor compounds during the ultrasound treatment of MBM. Compared to the untreated and ultrasonic samples before enzyme hydrolysis (UBE), the ultrasonic samples after enzyme hydrolysis and before homogenization (UBH) exhibited a smaller average particle size, higher magnitude of zeta potential, a homogenous structure, and fewer fragments. Ultrasound treatment shifted the protein secondary structure from ordered to disordered. The sample treated by ultrasound after enzymatic hydrolysis for 25 min had the highest free SH group, the lowest surface tension and the highest surface hydrophobicity, preventing protein aggregation. The off-flavor compounds in MBM, including pentanol, hexanol, and hexanal were significantly reduced in UBH 25 min sample. In conclusion, ultrasonication impacted the physical-chemical properties and flavor compounds considerably to improve the stability and flavor of MBM.
绿豆奶（MBM）是一种新型植物奶，具有多种益处。然而，作为一种豆类，MBM面临的最大挑战是其稳定性和异味问题。本研究调查了MBM在超声处理过程中物理化学性质和风味化合物的变化。与酶水解前的未处理和超声处理样品（UBE）相比，酶水解后且均质化前的超声处理样品（UBH）平均粒径更小、ζ电位更高、结构更均匀且碎片更少。超声处理使蛋白质二级结构从有序转变为无序。酶水解25分钟后经超声处理的样品具有最高的游离巯基、最低的表面张力和最高的表面疏水性，可防止蛋白质聚集。在UBH 25分钟的样品中，MBM中的异味化合物，包括戊醇、己醇和己醛显著减少。总之，超声处理对物理化学性质和风味化合物有显著影响，从而改善了MBM的稳定性和风味。
