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

机译：大豆种子吸水对豆浆物质的影响及释放风味化合物

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摘要

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 degrees C, 25 degrees C, and 50 degrees 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 degrees C and pH 9.
机译：浸泡过程中大豆的吸水性与大豆加工的质量特征和风味性能直接相关。在本文中，在不同pH值下浸泡期间，研究了在浸泡的4℃，25℃和50℃的豆浆中对大豆种子对豆浆物质和释放风味化合物的影响。结果表明，随着浸泡温度和pH增加，水吸收率增加，而平衡值相对稳定。 Peleg的等式具有良好的吸收动力学，用于预测未破产大豆的水化特性。 MALDI-TOF / TOF-MS结果表明，主要释放的蛋白质是碱性7S球蛋白，其在高温下大量释放。大豆种子的吸水性显着增强了制备的豆浆的蛋白质，脂肪和固体的提取产率，并且碱浸渍pH进一步促进了蛋白质和固体的提取。高浸泡温度可显着降低所需的浸泡时间;然而，它不利于提取脂肪，蛋白质和固体的产率，以及白度值和颗粒尺寸。豆浆的豆类气味化合物主要由己醛，反式-2-己酮，1-辛烯-3-醇，六醇和2-戊基呋喃组成，它们的内容物与浸泡温度正相关。通过25℃和pH9的浸泡条件，可以实现豆浆物质和风味复合释放的良好平衡。

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  • 来源
    《RSC Advances》 |2019年第6期|共13页
  • 作者

    Li Xingfei; Liu Xu; Hua Yufei; Chen Yeming; Kong Xiangzhen; Zhang Caimeng;

  • 作者单位

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

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