王家栋,王珂,李宇文,廖永红

• 1:北京工商大学轻工科学与工程学院
• 2:中国轻工业清洁生产和资源利用重点实验室
• 3:北京市食品风味化学重点实验室
• 4:中国商业联合会味科学重点实验室

摘要(Abstract)：

大豆分离蛋白酶解物(soy protein isolate hydrolysate, SPIH)营养丰富，并具有良好的加工性能和生物活性，备受消费者关注，但豆腥味会限制其适用性。因此，该研究采用活性炭、β-环糊精和酵母发酵3种方法对SPIH进行脱腥处理，通过顶空-固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)分析，并结合感官评分和抗氧化活性确定最佳脱腥方法。结果表明，在脱腥前后的SPIH中共鉴定出48种挥发性成分，且经过不同脱腥方法处理后，挥发性成分的种类和相对含量存在显著性差异。结合气味活度值(odor activity value, OAV)确定了9种关键活性气味物质，将己醛、2-戊基呋喃、壬醛、(E)-2-辛烯醛、1-辛烯-3-醇、(E)-2-壬烯醛和(E,E)-2,4-壬二烯醛定义为SPIH中的豆腥味物质。通过计算OAV比值(愉快气味∶不愉快气味)和主成分分析确定了酵母发酵脱腥后SPIH风味最佳，其次分别为β-环糊精脱腥、活性炭脱腥，该结果与感官评价和抗氧化活性结果一致。综合比较得出，相较于活性炭脱腥与β-环糊精脱腥，酵母发酵脱腥对SPIH的脱腥效果最佳。

关键词(KeyWords)： 大豆分离蛋白;蛋白酶解物;脱腥;风味;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发项目(2017YFB0308905)

作者(Author): 王家栋,王珂,李宇文,廖永红

参考文献(References)：

• [1]李银娟.低苦味大豆抗氧化肽的制备及应用[D].广州：华南理工大学，2013.
• [2]王海萍.高固形物浓度大豆分离蛋白酶解特性的研究[D].广州：华南理工大学，2016.
• [3]杨涵.大豆抗氧化肽的制备及其应用[D].成都：四川大学，2022.
• [4]YOO S H,CHANG Y H.Volatile compound,physicochemical,and antioxidant properties of beany flavor-removed soy protein isolate hydrolyzates obtained from combined high temperature pre-treatment and enzymatic hydrolysis[J].Preventive Nutrition and Food Science,2016,21(4):338-347.
• [5]WANG B,ZHANG Q,ZHANG N,et al.Insights into formation,detection and removal of the beany flavor in soybean protein[J].Trends in Food Science and Technology,2021,112:336-347.
• [6]NAVICHA W,HUA Y,MASAMBA K G,et al.Effect of soybean roasting on soymilk sensory properties[J].British Food Journal,2018,120(12):2832-2842.
• [7]GAO Z L,SHEN P Y,LAN Y,et al.Effect of alkaline extraction pH on structure properties,solubility,and beany flavor of yellow pea protein isolate[J].Food Research International,2020,131(4):109045.
• [8]FISCHER E,CAYOT N,CACHON R.Potential of microorganisms to decrease the “beany” off-flavor:a review[J].Journal of Agricultural and Food Chemistry,2022,70(15):4493-4508.
• [9]朱芙蓉，徐宝才，周辉.大豆制品中腥味形成机理及去腥工艺研究进展[J].中国粮油学报，2023,38(4):150-158.
• [10]李慧静，周惠明，朱科学，等.大豆异味去除的研究进展[J].食品研究与开发，2012,33(2):215-220.
• [11]DAMODARAN S,ARORA A.Off-flavor precursors in soy protein isolate and novel strategies for their removal[J].Annual Review of Food Science Technolgy,2013,4(1):327-346.
• [12]SHI X D,LYU Y C,GUO S T.Effects of heat treatment and β-cyclodextrin addition on soymilk flavor[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(8):293-300.
• [13]TAO A Q,ZHANG H Y,DUAN J N,et al.Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs:a mini review[J].Frontiers in Microbiology,2022,13:1070773.
• [14]BLAGDEN T D,GILLIAND S E.Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci[J].Journal of Food Science,2006,70(3):186-189.
• [15]陈臣，田同辉，刘政，等.可减弱豆腥味酵母菌的筛选及其在豆渣饮料中的应用[J].食品研究与开发，2022,43(17):175-183.
• [16]时玉强，刘锡潜，李顺秀，等.基于气相离子迁移谱的大豆分离蛋白风味控制研究[J].农业机械学报，2021,52(2):355-363.
• [17]SHI Y A,SINGH A,KITTS D D,et al.Lactic acid fermentation:a novel approach to eliminate unpleasant aroma in pea protein isolates[J].LWT-Food Science and Technology,2021,150(12):111927.
• [18]刘文颖，冯晓文，程青丽，等.大米低聚肽的制备和结构表征及体外抗氧化作用[J].华南理工大学学报(自然科学版),2021,49(11):47-56.
• [19]FISCHER E,CACHON R,CAYOT N.Effects of extraction pH on the volatile compounds from pea protein isolate:semi-quantification method using HS-SPME-GC-MS[J].Food Research International,2021,150(1):110760.
• [20]HO C T,ZHENG X,LI S M.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.
• [21]GIRI A,OSAKO K,OHSHIMA T.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631.
• [22]XIANG L B,ZHU W Y,JIANG B,et al.Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein[J].Food Chemistry,2023,402(4):134275.
• [23]LYU Y C,SONG H L,LI X,et al.Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk[J].Journal of Food Science,2011,76(1):20-25.
• [24]李云.组织蛋白豆腥味的控制及脱除研究[D].郑州：河南工业大学，2023.
• [25]曾祥博.不同脂肪氧化酶缺失型大豆制备豆浆中挥发性组分及其中间产物比较和分析[D].哈尔滨：东北农业大学，2019.
• [26]LEE E J,KIM H,LEE J Y,et al.β-cyclodextrin-mediated beany flavor masking and textural modification of an isolated soy protein-based yuba film[J].Foods,2020,9(6):818.