大豆分离蛋白对草莓特征风味物质的吸附作用
首发时间:2015-01-22
摘要:利用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)研究了相对无风味大豆分离蛋白对草莓特征风味物质(包括3种醛类、4种酯类和2种醇类)的风味吸附作用。实验结果表明:添加大豆分离蛋白对于草莓风味轮廓感知影响较大,果香/甜香急剧减少,药草/青味和橘香也有不同程度下降,但是松油、木头/树叶和脂肪/橡胶的风味出现了一定的增强,草莓风味出现显著失衡。定量分析SPI对草莓中主要的9种呈味化合物的吸附作用结果显示,SPI的浓度升高SPI对风味化合物的吸附能力增强;蛋白质-风味化合物平衡温度的升高,SPI的吸附能力会显著性地减小;pH中性状态时,SPI吸附能力最强,pH升高或者下降导致其对于风味特征化合物的吸附能力会显著的下降;溶液离子强度的增加也会导致SPI对特征风味物质的吸附能力呈现显著的下降。研究结果暗示,静电作用对于SPI和草莓特征风味物质相互作用具有较大的影响。
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Binding of soy protein isolate and main strawberry flavor substances
Abstract:Headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) have been used to study the binding ability of the relative pure soybean protein isolate of less flavor with the strawberry flavor substances (including 2 kinds of aldehydes, 5 kinds of esters and 2 kinds of alcohols). The results show that adding soybean protein isolated can change flavor profile perception of the strawberry taste. Fruit and sweetness flavor decreased dramatically, as well as the herbs and orange flavor decreased, but the pine oil, wood/leaves and fat/ balata flavor have been enhanced to a certain degree. As a result, the perception of the strawberry flavor was significantly in a state of imbalance. The quantitative analysis results of the adsorption of the major kinds flavor compounds in strawberry with SPI show that the higher the concentration of the SPI, the more binding ability increase because of the more binding sites of SPI; and with the protein - flavor compounds equilibrium temperature rise, SPI binding capacity will significantly decreased; Taking the pH into consideration, when the SPI solution was at neutral PH, the SPI adsorption ability was the highest , the pH rose or declined ,its adsorption capacity of characteristic flavor compounds will drop significantly; The increase of solution ionic strength can also lead to a significant decline of binding ability of SPI with the main flavor compounds in strawberry. The results suggested that electrostatic interactions has a great influence of interaction between SPI and flavor substances.
Keywords: Soybean isolates protein headspace solid-phase micro-extraction flavor adsorption
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