新型稀奶油-大豆分离蛋白香基的风味形成研究  

Study on flavor formation of novel cream-soy protein isolate mixed flavor

作　　者：彭雨露 吴淑蒙 徐学明[1] 徐丹[1] PENG Yulu;WU Shumeng;XU Xueming;XU Dan(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2023年第9期171-178,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32001617)。

摘　　要：该研究利用两步酶法结合发酵制备出一款新型稀奶油-大豆分离蛋白复合风味香基。克服了目前单一酶法、发酵法、一步酶法结合发酵法所制备的奶味香基产香周期长,易产生刺激性风味、菌酶存在拮抗作用等局限性。同时,使用大豆分离蛋白部分替代稀奶油,构建全新复合底物体系,丰富稀奶油蛋白源营养与风味物质并降低了香基生产成本。该研究对香基经菌酶不同处理的主要代谢物和风味物质的变化进行测定,分析了两者的潜在关系,探讨了菌酶对香基风味形成的不同作用。结果表明,干酪乳杆菌和蛋白酶共同添加时,促进了苯甲醛、乙酸、3-羟基-2-丁酮、2,3-丁二酮、糠醛和2-戊基呋喃的形成,而先蛋白酶后脂肪酶的处理则有利于丁酸、己酸、辛酸、癸酸、9-癸烯酸、十二酸、辛酸乙酯和δ-十二内酯的积累。A novel cream-soy protein isolate mixed flavor was developed in this study by the combination of fermentation and two-step enzymatic hydrolysis,which overcome the shortcomings of the long aroma-producing period,rancid and astringent flavor,and the antagonistic effect of lactobacillus and enzymes of current milk flavors prepared by single enzyme method,single fermentation method,or one-step enzymolysis combined with fermentation.Soy protein isolate was used to partially replace cream to build a novel mixed substrate,which enriched the nutrition and flavor substances of the cream protein source and reduced the cost.Volatile compounds and main metabolites were determined for different treatments.Also,the potential relationship between key volatiles and main metabolites was analyzed,and different effects of lactobacillus and enzymes on flavor formation were discussed.Results showed that the combination of Lactobacillus casei LC1 and protease was beneficial to the release of benzaldehyde,acetic acid,3-hydroxy-2-butanone,2,3-butanedione,2-furaldehyde,and 2-pentylfuran,while the treatment with a protease followed by lipase was responsible for the production of butyric acid,hexanoic acid,octanoic acid,decanoic acid,9-decenoic acid,dodecanoic acid,ethyl caprylate,andδ-dodecalactone.

关 键 词：奶味香基 挥发性风味化合物 蛋白酶 脂肪酶 乳酸菌 

分 类 号：TS201.2[轻工技术与工程—食品科学]