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Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

机译：大豆种子的吸水率对豆浆品质和风味物质释放的影响

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The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing. In this paper, the effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds were investigated during soaking at 4 °C, 25 °C, and 50 °C at different pH values. The results showed that the water absorption rate increased as the soaking temperature and pH increased, while the equilibrium value was relatively stable. Peleg's equation with good fitting of the absorption kinetics was used to predict the hydration characteristics of undehulled soybean. MALDI-TOF/TOF-MS results showed that the major released proteins are basic 7S globulin, which is released in large amounts at high temperature. The water absorption of soybean seed significantly enhanced the extraction yields of protein, fat and solids of the prepared soymilk, and alkaline soaking pH further promoted the extraction of proteins and solids. A high soaking temperature can significantly decrease the required soaking time; however, it is unfavorable to the extraction yields of fat, proteins and solids, as well as the whiteness values and the particle sizes. The beany odor compounds of soymilk mainly consisted of hexanal, trans -2-hexenal, 1-octene-3-ol, hexanol, and 2-pentylfuran, and their contents were positively correlated with soaking temperature. A good balance of soymilk quality and flavor compound release can be achieved with soaking conditions of 25 °C and pH 9.
机译：浸泡过程中大豆的吸水率与加工大豆的质量特性和风味特性直接相关。在本文中，研究了在不同pH值下于4°C，25°C和50°C浸泡期间大豆种子的吸水率对豆浆品质和风味化合物释放的影响。结果表明，吸水率随浸泡温度和pH值的增加而增加，而平衡值相对稳定。使用具有良好吸收动力学拟合性的Peleg方程预测未脱皮大豆的水合特性。 MALDI-TOF / TOF-MS结果表明，主要的释放蛋白是碱性7S球蛋白，该蛋白在高温下大量释放。大豆种子的吸水率显着提高了所制备豆浆中蛋白质，脂肪和固体的提取率，碱性浸泡pH值进一步促进了蛋白质和固体的提取。较高的均热温度可以显着减少所需的均热时间。但是，这不利于脂肪，蛋白质和固体的提取率以及白度值和粒径。豆浆中的豆腥味化合物主要由己醛，反式-2-己醛，1-辛烯-3-醇，己醇和2-戊基呋喃组成，其含量与浸泡温度呈正相关。在25°C和pH 9的浸泡条件下可以实现豆浆质量和风味化合物释放的良好平衡。

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