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豌豆肽-大豆复配豆乳粉冲调品质及风味特性

Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder
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摘要 为强化豆乳粉的品质功效,丰富其风味,探讨添加不同比例豌豆肽对豆乳粉品质、功效及风味的影响。以溶解度、结块率、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、胆固醇清除率等为评价指标,考察豆乳粉的冲调品质以及产品的体外生物功能;采用傅里叶变换红外光谱仪、纳米粒度仪、激光共聚焦扫描显微镜、顶空固相微萃取-气相色谱-质谱联用等技术手段分析复配豆乳粉结构特性、风味品质的变化。结果表明,当豌豆肽添加量为30%时,复配豆乳粉的蛋白含量较纯大豆豆乳粉提升了13.05%,溶解度提升了11.23%,结块率降低了4.20%,DPPH自由基清除率提升了19.84%,胆固醇清除率提升了21.25%;且在70℃的冲调温度下,各项指标显著优于原豆乳。结构分析结果发现豌豆肽的添加改变了复配豆乳粉中蛋白质的二级结构,平均粒径变小,乳液粒径分布均一,从而提高了复配豆乳粉的溶解性。风味分析结果发现添加豌豆肽豆乳粉的香叶基丙酮、肉豆蔻酸、3-甲硫基丙醛、2-甲基吡嗪、2,5-二甲基吡嗪等关键性呈味物质发生改变,己醛、反式-2-壬烯醛、壬醛、正己醇、1-辛烯-3-醇、萘等豆腥味物质含量降低。 To enrich the flavor and nutritional efficacy of soymilk powder,this study investigated the effects of adding different ratios of pea peptides on the quality,nutrition and flavor of soymilk powder.The reconstitutability of soymilk powder was examined based on solubility and caking rate,and its in vitro bioactive functions were evaluated in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and cholesterol scavenging capacity.The changes in the structural properties and flavor quality of soymilk powder caused by addition of pea peptides were explored by Fourier transform infrared(FTIR)spectroscopy,nanoparticle size analyzer,confocal laser scanning microscopy(CLSM),and headspace solid phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS).The results showed that the addition of 30%pea peptides to soymilk powder increased the protein content by 13.05%and solubility by 11.23%,decreased the caking rate by 4.20%,enhanced the DPPH radical and cholesterol scavenging capacity by 19.84%and 21.25%,respectively,and significantly improved the reconstitutability in hot water at 70℃.The structural analysis results revealed that pea peptide addition altered the secondary structure of proteins,reduced the average particle size,and resulted in more uniform particle size distribution in reconstituted soymilk,thereby improving the solubility of soymilk powder.Additionally,pea peptide addition changed the concentrations of the key flavor components geranylacetone,myristic acid,3-methylthiopropanal,2-methylpyrazine and 2,5-dimethylpyrazine in reconstituted soymilk,while decreasing the concentrations of off-flavor substances,such as hexanal,trans-2-nonenal,nonanal,n-hexanol,1-octen-3-ol and naphthalene.
作者 吕文庆 孙菁茹 张舒 曹荣安 刁静静 王长远 LÜWenqing;SUN Jingru;ZHANG Shu;CAO Rong’an;DIAO Jingjing;WANG Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Heilongjiang Coarse Grain Processing and Quality Safety Engineering Technology Research Center,Daqing 163319,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2024年第10期89-97,共9页 Food Science
基金 黑龙江省“百千万”工程科技重大专项(2021ZX12B06) 中央引导地方科技发展专项(DQKJJYD0001) 黑龙江八一农垦大学创新科研资助项目(YJSCX2022-Y48)。
关键词 豌豆肽-大豆复配豆乳 溶解度 风味物质 pea peptide-incorporated soymilk solubility flavor substance
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