Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics
Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics
复制标题
DOI：
10.1016/j.lwt.2021.111337
复制
发表时间：
2021-04-08
影响因子：
6
通讯作者：
Tsukamoto, Chigen
中科院分区：
文献类型：
--
作者：
Chitisankul, Wanida T.;Itabashi, Mei;Tsukamoto, Chigen
大豆皂苷根据其苷元结构分为A组皂苷(gr.A)和DDMP皂苷(DDMPs)。 DDMPs包括DDMP及其衍生物； B 组皂苷 (gr.B) 和 E 组皂苷 (gr.E)。据报道，Gr.A 是大豆异味的主要原因，而 Gr.B 则可以促进健康益处。通过液相色谱-光电二极管阵列-质谱-质谱法评估了各种大豆食品中的大豆皂苷组成，以揭示和澄清与营养特性和口味特征相关的大豆皂苷多态性。 gr.A的不同化学结构可以解释不同的味道特征。新揭示了大豆食品中gr.A这种部分脱乙酰化gr.A组合物的次要大豆皂苷化合物以及完全乙酰化和无效乙酰化的gr.A组合物。生豆制品和热豆制品中的主要GR.A为全乙酰化GR.A，平均分别为125.77μmol/100g DB和32.1μmol/100g DB，而发酵豆制品中的平均GR.A为22.06μmol/100g DB。生豆制品、热豆制品和发酵豆制品的全乙酰化和脱乙酰化GR.A（包括部分乙酰化和无效乙酰化GR.A）的比例分别为10.61、2.28和0.34。原始样品中以DDMP为主，平均含量为481.3 μmol/100 g DB；热样品和发酵样品中以gr.B为主，平均含量为228.4和532.1 μmol/100 g DB。对于生豆制品、热豆制品和发酵豆制品，gr.B 和 DDMP 的比例分别为 0.1、0.7 和 1。结果表明，该过程可以将完全乙酰化的 gr.A 降解为脱乙酰化的 gr.A，并将 DDMP 降解为 gr.A。 B 皂甙。因此，食品加工可以减少不良现象并促进营养保健特性，特别是发酵大豆食品可以建议作为功能性食品食用。然而，大豆皂醇的营养保健特性仍然不足，因此应将其与部分脱乙酰 gr.A 的味道特征一起评估。
Soyasaponin is classified to group A saponin (gr.A) and DDMP-saponin (DDMPs) by its aglycone structure. DDMPs includes DDMP and its derivatives; group B saponin (gr.B) and group E saponin (gr.E). Gr.A is reported as a major cause of undesirable taste in soybean whilst gr.B can promote health benefits. Soyasaponin composition in various soyfoods were evaluated by Liquid Chromatography-Photodiode-Array-Mass-Mass spectrometry to reveal and clarify polymorphism of soyasaponin relating nutraceutical properties and taste characteristics. The different chemical structure of gr.A could interpret different taste characteristics. Minor soyasaponin compounds of gr.A such partially-deacetylated gr.A compositions in soyfood were newly revealed along with fully-acetylated and null-acetylated gr.A compositions. The major gr.A in raw and thermal soyfoods were fully-acetylated gr.A, averaged 125.77 and 32.1 mu mol/100 g DB respectively whilst it was 22.06 mu mol/100 g DB in fermented soyfoods. The ratio of fully-acetylated and de-acetylated gr.A (including partially- and null-acetylated gr.A) of raw, thermal and fermented soyfoods were 10.61, 2.28 and 0.34, respectively. DDMP was major compound in raw sample, averaged 481.3 mu mol/100 g DB while gr.B was the major in thermal and fermented samples, averaged 228.4 and 532.1 mu mol/100 g DB. The ratios of gr.B and DDMP were 0.1, 0.7 and 1 for raw, thermal and fermented soyfoods, respectively. The result shown process could degrade both fully-acetylated to de-acetylated gr.A and DDMP to gr. B saponins. Thus, food process could reduce undesirable and promote nutraceutical properties especially fermented soyfoods could be recommended to consume as functional foods. However, nutraceutical properties of soyasapogenol still be scant thus it should be evaluated together with the taste characteristics of partiallydeacetylated gr.A.