4种蛋白质粉末原料的气味稳定性对比研究  

Comparative Study on Flavor Stability of Four Protein Powder Food Ingredients

作　　者：董运海 杨萌 杨子忠 陈智仙 程倩 张海波 DONG Yunhai;YANG Meng;YANG Zizhong;CHEN Zhixian;CHENG Qian;ZHANG Haibo(The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003;Angel Yeast Co.,Ltd.,Yichang 443003)

机构地区：[1]酵母功能湖北省重点实验室,宜昌443003 [2]安琪酵母股份有限公司,宜昌443003

出　　处：《食品工业》2023年第4期133-138,共6页The Food Industry

摘　　要：为对比大豆分离蛋白、浓缩乳清蛋白、食用酵母粉和酵母蛋白的气味稳定性,将4种蛋白质粉末原料分别与钙、锌和铁化合物的混合物进行复配,用感官分析以顶空固相微萃取和气相色谱-质谱联用技术研究样品在加速试验过程中的气味变化。感官分析结果表明,与矿物质复配后的大豆分离蛋白和浓缩乳清蛋白原料样品,加速试验过程中都出现显著的气味变化;与独立样品相比,气味变化加快且哈败气味更浓。食用酵母粉和酵母蛋白并未出现明显的气味变化。仪器分析结果表明,以己醛为代表的醛类物质等挥发性成分变多是大豆分离蛋白和浓缩乳清蛋白气味变化的主要原因,主要来自于蛋白原料中残留不饱和脂肪酸的氧化裂解,而矿物质化合物中的金属离子对挥发性成分的释放有明显的催化加速作用。食用酵母粉和酵母蛋白可能由于本身气味成分简单,以及细胞壁对油脂的包裹作用,较少被矿物质化合物影响,在加速试验中的气味变化不明显。To compare the flavor stability of soy protein isolate(SPI),whey protein concentrate(WPC),edible yeast powder(EYP),and yeast protein(YP),they were formulated with a mixture of calcium,iron,and zinc minerals,respectively.Sensory analysis and headspace solid phase micro extraction-gas chromatography-mass spectrometry were used to study the odor changes of samples during the accelerated experiment.The sensory analysis results showed that the SPI and WPC compounded with minerals showed significant odor changes during the accelerated experiment;compared with the independent samples,the odor changes were accelerated and the odor of rancidity was stronger.EYP and YP did not show a noticeable change in odor.The results of instrumental analysis showed that the increase in volatile components such as aldehydes represented by hexanal was the main reason for the change of the odor of SPI and WPC,mainly from the oxidative cracking of residual unsaturated fatty acids in the samples.Metal ions in mineral compounds had a significant catalytic acceleration effect on the release of volatile components.EYP and YP might be less affected by mineral compounds due to their simple odor components and the encapsulation of fat by cell walls,so the odor changes in the accelerated experiment are not obvious.

关 键 词：大豆分离蛋白 浓缩乳清蛋白 食用酵母粉 酵母蛋白 气味稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]