ABSTRACT

In recent decades, the process of lipase (LIP) activation hydrolysis and lipoxygenase (LOX) oxidation for energy supply during soybean germination has been well understood, but the formation mechanism of volatile flavor substances in soymilk grinding has not been understood in detail. Different model systems were prepared using protein, LOX, LIP, and triacylglycerol (TAG) derived from soybeans to study the reaction process of soymilk flavor. The study revealed that the simultaneous existence of LOX, LIP, and TAG was a necessary condition for flavor formation, and the type and amount of volatile flavor substances were related to the composition of the lipid substrates. Compared with soymilk, the model system with LOX and LIP had a high degree of similarity in the composition of volatile flavors, but there were differences in quantity. This indicates that the flavor formation of soymilk is also positively influenced by other ingredients in soymilk.

摘要

近几十年来，人们对大豆发芽过程中脂肪酶（LIP）活化水解和脂氧合酶（LOX）氧化过程中的能量供应过程已广为人知，但豆浆研磨中挥发性风味物质的形成机理尚未得到详细了解。使用蛋白质，LOX，LIP和大豆衍生的三酰基甘油（TAG）制备了不同的模型系统，以研究豆浆风味的反应过程。研究表明，同时存在LOX，LIP和TAG是形成风味的必要条件，挥发性风味物质的类型和数量与脂质底物的组成有关。与豆浆相比，具有LOX和LIP的模型系统在挥发性香料的成分上具有高度相似性，但是数量上存在差异。