International Journal of Food Properties ( IF 2.9 ) Pub Date : 2021-07-25 , DOI: 10.1080/10942912.2021.1924196 Qiying Tian 1, 2 , Yufei Hua 1
ABSTRACT
Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate. Soybean OBs are assumed to be involved in the enzymatic oxidation reaction of volatile flavor formation of soymilk. In order to establish a soymilk model system with soybean OBs as the enzymatic oxidation substrate to study the formation mechanism of soymilk flavor, the effects of extraction times and extraction pH on the composition, particle size and volatile flavor of soybean OBs extracted from raw soymilk were studied. The results showed that most of the extrinsic proteins on the surface of the OBs were removed with increasing extraction times. When the extraction pH increased from 7.0 to 11.0, the relative content of neutral lipids in OBs increased by 6.22%, and the relative content of protein and phospholipids in OBs decreased by 3.23% and 2.88%, respectively. The particle sizes of the OBs gradually decreased from 424 nm to 334 nm. The concentrations of volatile flavor components also gradually decreased from 129.29 μg/L to 52.75 μg/L. The integrity and stability of the OBs were compromised when the extraction pH was ≥12.0. The pH 11.0-OBs were the appropriate substrate for the soymilk model system because of their high purity and stability, better emulsion dispersion stability, and weaker flavor. These results are of great significance for exploring the formation mechanism of soymilk flavor in soymilk model systems to further improve the flavor of soymilk.
中文翻译:
基于豆浆模型系统的豆油体提取对豆制品风味和品质的改善
摘要
油体 (OB) 是植物种子的脂质储存细胞器;它们通过作为底物的氧化降解为种子萌发和幼苗生长提供能量。大豆 OB 被认为参与了豆奶挥发性风味形成的酶促氧化反应。为建立以大豆OBs为酶促氧化底物的豆浆模型体系,研究豆浆风味形成机制,研究提取次数和提取pH值对生豆浆中提取的大豆OBs组成、粒径和挥发性风味的影响。学习了。结果表明,随着提取时间的增加,OBs表面的大部分外源蛋白被去除。当提取pH从7.0增加到11.0时,OB中中性脂质的相对含量增加了6.22%,OBs中蛋白质和磷脂的相对含量分别下降了3.23%和2.88%。OB 的粒径从 424 nm 逐渐减小到 334 nm。挥发性风味成分的浓度也从129.29 μg/L逐渐下降到52.75 μg/L。当提取 pH 值≥12.0 时,OB 的完整性和稳定性受到损害。pH 11.0-OB 是豆浆模型系统的合适底物,因为它们纯度和稳定性高,乳液分散稳定性更好,风味更弱。这些结果对于探索豆浆模型系统中豆浆风味形成机制,进一步改善豆浆风味具有重要意义。OB 的粒径从 424 nm 逐渐减小到 334 nm。挥发性风味成分的浓度也从129.29 μg/L逐渐下降到52.75 μg/L。当提取 pH 值≥12.0 时,OB 的完整性和稳定性受到损害。pH 11.0-OB 是豆浆模型系统的合适底物,因为它们纯度和稳定性高,乳液分散稳定性更好,风味更弱。这些结果对于探索豆浆模型系统中豆浆风味形成机制,进一步改善豆浆风味具有重要意义。OB 的粒径从 424 nm 逐渐减小到 334 nm。挥发性风味成分的浓度也从129.29 μg/L逐渐下降到52.75 μg/L。当提取 pH 值≥12.0 时,OB 的完整性和稳定性受到损害。pH 11.0-OB 是豆浆模型系统的合适底物,因为它们纯度和稳定性高,乳液分散稳定性更好,风味更弱。这些结果对于探索豆浆模型系统中豆浆风味形成机制,进一步改善豆浆风味具有重要意义。0-OBs 是豆浆模型体系的合适底物,因为其纯度和稳定性高,乳液分散稳定性更好,风味更弱。这些结果对于探索豆浆模型系统中豆浆风味形成机制,进一步改善豆浆风味具有重要意义。0-OBs 是豆浆模型体系的合适底物,因为其纯度和稳定性高,乳液分散稳定性更好,风味更弱。这些结果对于探索豆浆模型系统中豆浆风味形成机制,进一步改善豆浆风味具有重要意义。