外源挥发性化合物改善大豆拉丝蛋白风味的研究  

Study on Flavor-Improvement of Soy Protein Based Extrudates by Adding Exogenous Volatile Compounds

作　　者：袁静瑶 王召君 秦昉 何志勇[1] 曾茂茂[1] 陈洁[1] YUAN Jingyao;WANG Zhaojun;QIN Fang;HE Zhiyong;ZENG Maomao;CHEN Jie(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：《食品与生物技术学报》2024年第11期115-123,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32172317)。

摘　　要：以大豆浓缩蛋白为原料,在挤压过程中分别添加2种牛肉中的特征性风味化合物(4-羟基-2,5-二甲基-3(2H)呋喃酮、2,5-二甲基吡嗪)及3种香辛料中的特征性风味化合物(香叶醇、芳樟醇、柠檬醛),以改善大豆拉丝蛋白的风味。采用顶空固相微萃取及气相色谱-质谱联用(HS-SPME-GC-MS)、喜好度感官评价法评价拉丝蛋白风味变化。结果表明,加入外源挥发性化合物使拉丝蛋白中风味化合物种类和质量分数发生了显著变化。大豆拉丝蛋白中分别添加2,5-二甲基吡嗪、呋喃酮和香樟醇后,拉丝蛋白中不良风味化合物与良好风味化合物的质量分数比例从空白组的87∶13分别下降到83∶57、57∶43和80∶20;消费者对拉丝蛋白的喜好度从3.25分别上升到7.65、6.34和5.62。通过挤压过程中水分的蒸发,可使拉丝蛋白中3种呋喃类化合物质量分数下降67%~100%,2种醛类化合物质量分数下降15%~83%,其他沸点较高的化合物质量分数未减少。Soy protein concentrate was used as raw material,and two characteristic flavor compounds from beef(4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-pyrazine)and three characteristic flavor compounds from spices(geraniol,linalool,and citral)were added during the extrusion process to improve the flavor of soy protein extrudates.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and a sensory preference evaluation method were used to evaluate the flavor changes of extrudates.The results showed that the addition of exogenous volatile compounds caused significant changes in the types and concentrations of flavor compounds in the extrudates.After the addition of 2,5-dimethyl-pyrazine,furaneol,and linalool,the mass fraction ratio of off-flavor compounds to pleasant-flavor compounds in the soy protein extrudates decreased from 87∶13 in the control group to 83∶17,57∶43,and 80∶20,respectively.Consumer preferences scores for the extrudates increased from 3.25 in the control group to 7.65,6.34 and 5.62,respectively.Additionally,the evaporation of water during extrusion reduced the concentrations of three furan compounds in the extrudates by 67%~100%and two aldehyde compounds by 15%~83%,while the concentrations of other higher-boiling-point compounds remained unchanged.

关 键 词：拉丝蛋白 顶空固相微萃取 风味化合物 风味改善 

分 类 号：TS2[轻工技术与工程—食品科学与工程]