Food Bioscience
·
2019
·
IF 3.22
Yang Hu,Chunhong Piao,Yue Chen,Yanan Zhou,Dan Wang,Hansong Yu,Baojun Xu
The soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components, beany odor and processing properties of soybean residue were studied. The results showed that K. marxianus fermented soybean residue (FSR) had an increase in crude fat (24.5%), soluble dietary fibers (158%) and polysaccharides (262%), while phytic acid (61.7%) and the activity of a trypsin inhibitor (92.7%) decreased. A significant reduction in the beany odor was also observed. FSR showed higher water absorption and better emulsifying properties. Overall, the study indicated that fermentation with K. marxianus resulted in improved nutritional values and processing characteristics of the soybean residue.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 13
·2099
·
IF 4.7
Ronghao Sun,Bochun Yang,Conghao Yang,Yan Jin,Wenjie Sui,Guohua Zhang,Tao Wu
Peas (Pisum sativumL.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects ofBifidobacteriumanimalissubsp. Lactis80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 ± 0.01 to 5.14 ± 0.01, and the (D4,3) distribution decreased from 142.4 ± 0.47 μm to 122.7 ± 0.55 μm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2017
·
IF 1.427
Hansong Yu,Ruixue Liu,Yaohui Hu,Baojun Xu
The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jing Li,Shuxin Ye,Abel Wend-Soo Zongo,Jing Li,Bin Li
This work investigated the effect of treatment of soy protein isolate (SPI) with basic amino acids (BAA) ( l -Arginine, l -Histidine, and l -Lysine) at different concentrations prior to spray drying on the beany-flavor and functional properties. The results illustrated that the BAA prominently improved the solubility and emulsifying properties of SPI, and reduced the its release of beany-flavor compounds. Additionally, l -Arginine was more effective in increasing the solubility and emulsifying properties of the SPI than l -Histidine and l -Lysine. Notably, 0.3% l -Arginine improved the solubility, emulsifying activity index, emulsifying stability index of the SPI by 43.5%, 64.2% and 45.3% respectively. Through the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), the 0.3% BAA showed the better mitigation effect on the beany flavor of SPI among three addition concentrations. The increased ζ-potential showed that BAA enhanced the electrostatic repulsion of the SPI, facilitating its dissolution and formation of a more stable emulsion system. Surface hydrophobicity and fluorescence spectral results revealed that BAA enhance the exposure of hydrophobic groups, enhancing the stability of oil-water interface and promoting the interaction between beany-flavor compounds and SPI. These findings lay the theoretical groundwork for further research and application of soy protein.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jing Li,Qian Shen,Amgad Albahi,Hongshan Liang,Jing Li,Bin Li
Soybean protein isolate , as the most representative plant-based protein, has severely limited the acceptance of consumers due to its beany flavor. Conventional physical or chemical methods to remove the beany flavor often impair the functional properties of SPI . The effect of different coacervation ratios and chitosan molecular weight with soy protein isolate (SPI) via coacervation on the functionalities and beany flavor were studied. Results showed that the low molecular weight CS (LC) was more effective in decreasing the beany-flavor and increasing the emulsifying stability and antioxidant capacity of SPI. Compared with the LC, high molecular weight CS significantly enhanced the emulsifying activity. Additionally, the complex ratio of 30:1 was more effective in improving functionalities and flavor attributes of SPI simultaneously. The results of hierarchical cluster analysis and principal component analysis indicated that the flavor compounds between SPI-CS coacervates and SPI could be well distinguished. Additionally, the representative beany-flavor compounds of SPI obviously alleviated after coacervated with the CS. The ζ-potential, particle size and FTIR result illustrated the complex coacervates of SPI-CS via electrostatic interaction and hydrogen bonds. The surface hydrophobicity result illustrated that the CS moderately modified the structure of SPI via coacervation. The secondary structure content showed that the α-helix and β-turn content of SPI-CS increased, and the β-sheet decreased remarkably. Additionally, LC was more easily coacervated with the SPI than that of medium/high molecular weight CS. This work may provide an effective methodological and theoretical basis for further improving the functionalities and flavor profile of plant-based protein.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3363
·
IF 5.1
Xiaoyue Zhang,Guozhi Ji,Yan Zhao,Bingyu Chen,Wenhui Li,Zimeng Guo,Shan He,András Koris,Xuchun Zhu,Zhishen Mu,Hongzhi Liu
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10,w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds—including aldehydes, alcohols, acids, ketones, and furans—were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future.
研究领域:
食品科学
·
蛋白质化学
·
发酵工程
·
食品风味化学
·
植物基食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）