Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system
| العنوان: | Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system |
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| المؤلفون: | Qiying Tian, Yufei Hua |
| المصدر: | International Journal of Food Properties, Vol 24, Iss 1, Pp 895-905 (2021) |
| بيانات النشر: | Informa UK Limited, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | food.ingredient, Model system, soymilk, Food processing and manufacture, Soybean oil, food, TX341-641, Food science, Flavor, biology, Nutrition. Foods and food supply, Chemistry, oil bodies, fungi, Extraction (chemistry), food and beverages, TP368-456, biology.organism_classification, flavor components, Seedling, Germination, Soybean product, extraction, Oleosin, oleosin, Food Science |
| الوصف: | Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate. Soybean OBs are assumed to be involved in the enzymatic oxidation reaction of volatile flavor formation of soymilk. In order to establish a soymilk model system with soybean OBs as the enzymatic oxidation substrate to study the formation mechanism of soymilk flavor, the effects of extraction times and extraction pH on the composition, particle size and volatile flavor of soybean OBs extracted from raw soymilk were studied. The results showed that most of the extrinsic proteins on the surface of the OBs were removed with increasing extraction times. When the extraction pH increased from 7.0 to 11.0, the relative content of neutral lipids in OBs increased by 6.22%, and the relative content of protein and phospholipids in OBs decreased by 3.23% and 2.88%, respectively. The particle sizes of the OBs gradually decreased from 424 nm to 334 nm. The concentrations of volatile flavor components also gradually decreased from 129.29 μg/L to 52.75 μg/L. The integrity and stability of the OBs were compromised when the extraction pH was ≥12.0. The pH 11.0-OBs were the appropriate substrate for the soymilk model system because of their high purity and stability, better emulsion dispersion stability, and weaker flavor. These results are of great significance for exploring the formation mechanism of soymilk flavor in soymilk model systems to further improve the flavor of soymilk. |
| تدمد: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2021.1924196 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f02cdd29fad861410c23a5de5de7ff2 https://doi.org/10.1080/10942912.2021.1924196 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....9f02cdd29fad861410c23a5de5de7ff2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15322386 10942912 |
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| DOI: | 10.1080/10942912.2021.1924196 |