美拉德反应
化学
风味
大豆蛋白
脂质氧化
食品科学
生物化学
抗氧化剂
作者
Jiao Xu,Qiuming Chen,Maomao Zeng,Fang Qin,Jie Chen,Wei Zhang,Zhaojun Wang,Zhiyong He
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:437: 137924-137924
被引量:6
标识
DOI:10.1016/j.foodchem.2023.137924
摘要
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.
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