摘要
为构建以大豆油体为酶促作用底物的豆浆模拟体系来研究豆浆中的挥发性风味,在油体提取中分别研究pH和提取次数对生豆浆中大豆油体成分、粒径、风味物质的影响,并分析其成分和含量。结果表明:提取pH值从7增大到11,油体蛋白质含量减少了38.40%、中性脂含量增加了7.26%、磷脂含量减少了49.31%;油体粒径减小了89.2nm,并趋于稳定;所含挥发性风味物质的量也从129.80μg/L减少到52.17μg/L;提取油体中脂肪氧合酶在pH值>9时已经不存在。通过以上比较可知在pH 10条件下提取的油体纯度、稳定性均较好,对所含的风味物质影响也较少,作为豆浆模拟体系的底物组分最为合适。
In order to study the volatile flavor of soymilk,a soymilk simulation system with soybean oil body as substrate was constructed,The effects of different pH on the components,particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process.The results showed that when the extraction pH increased from 7 to 11,the content of oil body protein decreased by 38.40%,the neutral fat content increased by 7.26%,and the phospholipid content decreased by 49.31%.The oil particle size decreased gradually by 89.2 nm and tended to be stable.Volatile flavor substances were also gradually reduced from 129.80μg/L to 52.17μg/L.When the pH 9,the effect of lipoxygenase in extracted oil body was negligible.According to the comparison above,the purity and stability of oil body extracted under the condition of pH 10 were better,and the flavor substances contained in the oil body were also less.It can be seen that the oil body extracted at pH 10 is the most suitable substrate component of soybean milk simulation system.
作者
田其英
华欲飞
陈业明
孔祥珍
张彩猛
王静
TIAN Qi-ying;HUA Yu-fei;CHEN Ye-ming;KONG Xiang-zhen;ZHANG Cai-rneng;WANG Jing(Food College,J iangnan University,Wuxi,Jiangsu 214122,China;Food College,J iangsu Food and Pharmaceutical Science College,Huai Jan,J iangsu 223005,China)
出处
《食品与机械》
CSCD
北大核心
2018年第9期15-18,共4页
Food and Machinery
基金
国家自然科学青年基金(编号:31301496)
