豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展  

Research Progress in the Formation of Flavor Substances in Soymilk,Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk

作　　者：高宇 齐宝坤[1] 廖一 闫世长 李杨[1] 黄雨洋 GAO Yu;QI Baokun;LIAO Yi;YAN Shizhang;LI Yang;HUANG Yuyang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品科学》2025年第2期280-289,共10页Food Science

基　　金：黑龙江省重点研发计划项目(GA23B020)。

摘　　要：豆浆作为一种营养丰富的植物基蛋白饮品,在全球范围内受到消费者的喜爱。然而,其特有的不良风味往往影响消费者的接受度,限制了豆浆产品的市场推广。本文探讨豆浆中风味物质的形成机理、这些风味物质与豆浆中的蛋白质之间的相互作用机制以及通过生物方法改善豆浆风味的研究进展。通过无脂氧合酶大豆品种的开发、酶处理和微生物发酵等生物方法,可以有效地改善豆浆的风味,同时保持其营养价值。最后对未来改善豆浆风味的研究方向做出展望,以期为豆浆及其制品的品质提升和市场推广提供理论依据,为推动我国大豆制品市场的发展做出贡献。Soymilk,as a nutritious plant-based protein drink,is favored by consumers worldwide.However,its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products.In this review,we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk,and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties,enzymatic treatment,and microbial fermentation.Finally,we point out future research directions for improving the flavor of soymilk,with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China.

关 键 词：豆浆 风味物质-蛋白质互作 生物方法 风味改良 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]