基于气相离子迁移谱的大豆分离蛋白风味控制研究

为了改善大豆分离蛋白的风味,特别是降低大豆蛋白的豆腥味、提高大豆分离蛋白的豆香味,利用气相离子迁移谱分析了不同原料和不同加工工艺生产的大豆分离蛋白的挥发性有机化合物的含量变化。分析了由普通大豆和缺失3种脂肪氧化酶的大豆生产的大豆分离蛋白的风味变化,结果表明,脂肪氧化酶缺失品种生产的大豆分离蛋白的(E)-2-己烯醛含量低、没有己醇生成,说明脂肪氧化酶是产生己醇的关键控制酶,对(E)-2-己烯醛的产生有较明显的影响,DF3品种中的豆香味成分明显高于其他两个品种。酶解工艺分析表明,蛋白酶的使用能够促进挥发性有机化合物与大豆蛋白的分离,植酸酶和蛋白酶两步处理法能更有效降低挥发性有机化合物与大豆蛋白的结合,非酶解样品主要豆腥味物质的浓度明显高于酶水解的产品,与蛋白酶水解法的样品相比,两步酶解方法豆腥味挥发性有机化合物的浓度明显降低,豆香味挥发性有机化合物浓度也有所降低。脱气工艺分析表明,二次脱气工艺能够促进部分豆香味成分的生成,同时有效降低豆腥味物质的浓度,豆香味挥发性有机化合物如苯甲醛及其多聚体、苯乙醇、(E,E)-3,5-辛二烯-2-酮、3-辛烯-2-酮等物质的浓度有不同程度的增加,二次加热是促进豆香味挥发性有机化合物生成的原因。粉碎工艺分析表明,粉碎不利于豆香味物质的产生,但有利于改善冲调后的口感。

Flavor Control of Soy Protein Isolate by GC-IMS

The flavor of soy protein isolate (SPI) is a key factor affecting its application range. In order to improve the flavor of soy protein isolate, especially to reduce unpleasant soybean flavors, and improve the pleasant soy flavor of soy protein isolate, gas chromatograph-ion mobility spectrometer was used to analyze the changes in the content of volatile organic compounds in soy protein isolate produced from different raw materials and different processing techniques. The study of raw materials showed that the SPI produced by soybeans with loss of lipoxygenase had significantly lower (E)-2-hexanoaldehyde and no hexanol, indicating that the lipoxidase was the key control enzyme for the generation of hexanol, and could significantly affect the production of hexenal. And the 2-furanmethanol, (E,E)-3,5-octadien-2-one and maltol (which were considered to be the ingredient of pleasant soybean flavors) of SPI produced by DF3-variety were significantly higher than the other two varieties(DF1-variety was loss of lipoxygenase, KS1-variety had three kind of lipoxygenases). The study of enzymatic hydrolysis process showed that the main unpleasant soybean flavor substances in non-enzymatic samples, such as 2-pentyl furan and 1-pentanol were significantly higher than that of enzyme hydrolysis products, while the concentration of hexanol was slightly lower than that of enzyme hydrolysis products. Compared with the protease hydrolysis sample, the unpleasant soybean flavors (such as 2-pentyl furan, 1-pentanol, 1-Octen-3-ol, (E)-2-hexanoaldehyde and hexanol) produced by the two-step enzyme sample were significantly reduced, and the pleasant soybean flavors (such as benzaldehyde, phenylethanol, 2-furanmethanol, heptanal(dimer) (E,E)-3,5-octadien-2-one and maltol) were also reduced. The study of degassing process showed that degassing twice process could promote the generation of some pleasant soybean flavors, and effectively reduce unpleasant soybean flavors. The study of grinding process showed that crushing process had disadvantages in flavor control, but improved the taste.