三种脱腥方法对大豆分离蛋白酶解物风味和抗氧化特性影响研究  

Study on Effect of Three Deodorization Methods on Flavor and Antioxidant Properties of Soy Protein Isolate Hydrolysate

作　　者：王家栋 王珂 李宇文 廖永红[1,2,3,4] WANG Jia-dong;WANG Ke;LI Yu-wen;LIAO Yong-hong(School of Light Industry Science and Engineering,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry,Beijing 100048,China;Beijing Key Laboratory of Flavor Chemistry,Beijing 100048,China;Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学与工程学院,北京100048 [2]中国轻工业清洁生产和资源利用重点实验室,北京100048 [3]北京市食品风味化学重点实验室,北京100048 [4]中国商业联合会味科学重点实验室,北京100048

出　　处：《中国调味品》2025年第3期47-53,89,共8页China Condiment

基　　金：国家重点研发项目(2017YFB0308905)。

摘　　要：大豆分离蛋白酶解物(soy protein isolate hydrolysate,SPIH)营养丰富,并具有良好的加工性能和生物活性,备受消费者关注,但豆腥味会限制其适用性。因此,该研究采用活性炭、β-环糊精和酵母发酵3种方法对SPIH进行脱腥处理,通过顶空-固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析,并结合感官评分和抗氧化活性确定最佳脱腥方法。结果表明,在脱腥前后的SPIH中共鉴定出48种挥发性成分,且经过不同脱腥方法处理后,挥发性成分的种类和相对含量存在显著性差异。结合气味活度值(odor activity value,OAV)确定了9种关键活性气味物质,将己醛、2-戊基呋喃、壬醛、(E)-2-辛烯醛、1-辛烯-3-醇、(E)-2-壬烯醛和(E,E)-2,4-壬二烯醛定义为SPIH中的豆腥味物质。通过计算OAV比值(愉快气味∶不愉快气味)和主成分分析确定了酵母发酵脱腥后SPIH风味最佳,其次分别为β-环糊精脱腥、活性炭脱腥,该结果与感官评价和抗氧化活性结果一致。综合比较得出,相较于活性炭脱腥与β-环糊精脱腥,酵母发酵脱腥对SPIH的脱腥效果最佳。Soy protein isolate hydrolysate(SPIH)is rich in nutrition and has good processing properties and bioactivities,attracting much attention from consumers,but the beany flavor can limit its applicability.Therefore,in this study,three methods such as activated charcoal,β-cyclodextrin and yeast fermentation are used to deodorize SPIH.The optimal deodorization method is determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis combined with sensory score and antioxidant activity.The results show that a total of 48 volatile components are identified in SPIH before and after deodorization,and there are significant differences in the types and relative content of volatile components after treatment with different deodorization methods.Combined with odor activity value(OAV),nine key active odor substances are identified,and hexanal,2-pentylfuran,nonanal,(E)-2-octenal,1-octen-3-ol,(E)-2-nonenal and(E,E)-2,4-nonadienal are defined as the beany flavor substances in SPIH.By calculating the OAV ratio(pleasant odor∶unpleasant odor)and principal component analysis,it is determined that the flavor of SPIH is the best after yeast fermentation deodorization,followed byβ-cyclodextrin deodorization and activated charcoal deodorization respectively,which is in agreement with sensory evaluation and antioxidant activity.Through comprehensive comparison,it is concluded that compared with activated charcoal deodorization andβ-cyclodextrin deodorization,yeast fermentation deodorization has the best deodorization effect on SPIH.

关 键 词：大豆分离蛋白 蛋白酶解物 脱腥 风味 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]