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Relations between the Behavior of Oils and the Flavor of Soy Milk

油的行为与豆浆风味的关系

基本信息

批准号：
01580064
负责人：
HASEGAWA Kiyozo
金额：
$ 1.15万
依托单位：
Nara Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1990
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01580064/
关键词：
soy milk lipid peroxidized product n-hexanal lipoxigenase soybean protein carbonyl compound soybean homogenate

项目摘要

(1) Purpose. Enzymatic lipid peroxidation reaction have influence on the flavor and taste of soy milk. In this study, the behavior of lipid peroxidation products, which were the precursors of soy flavor, n-hexanal, was investigated. The chemical reaction of soybean proteins with carbonyl compounds was also investigated.(2) Methods. Various substances were made reaction with soy milk and the degree of lipid peroxidation and n-hexanal contents were determined. The change of molecular weight of soybean protein was determined by SDS-PAGE.(3) Results. By warming to 37ﾟC, TBA value of soy milk rose up in the first 10 min, and the value reached to plateau at 60 min. The TBA value at 0 min-warming was fairly high. By the addition of lipoxigenase inhibitors, SnCl_2 or quercetin, during preparation of soy milk, TBA value at 0 min-warming wa remarkably lowered compared with no addition soy milk, indicating the increase of TBA value caused by enzymatic action during homogenization. Addition of ethanol and SDS increased the TBA values, but DTAC lowered it, while Tween 20 and lecithin caused no change. The amount of hexanal produced increased by the addition of DTAC, but lowered with SDS, while no change with ethanol. Addition of linoleic acid lowered the TBA value. Decreasing of solubilized oxygen was correlative with TBA value. Electro-chemical determination in HPLC showed a decrease of triacylglycerol hydroperoxide in ethanol or SDS containing system compared with the system of no addition. It was presumed from the results mentioned above that triacylglycerol were peroxidized enzymatically, and the products were decomposed to secondary oxydized products via a process which differed from the decompose pathway of the peroxidized products of free fatty acid. By the action with n-hexanal, Lys, Met and Trp residues in soybean protein were damaged, and polymerization of proteins and addition of carbonyl compounds to protein were observed.

(1)目的.酶促脂质过氧化反应对豆奶的风味和口感有影响。本研究主要探讨了大豆风味物质正己醛的前体--脂质过氧化产物的行为。研究了大豆蛋白与羰基化合物的化学反应。(2)方法.将各种物质与豆奶反应，测定其脂质过氧化程度和正己醛含量。采用SDS-PAGE法测定大豆蛋白分子量的变化。(3)结果豆浆升温至37 ℃时，TBA值在前10 min上升，60 min达到稳定，升温0 min时TBA值较高。在豆奶制备过程中加入脂肪氧合酶抑制剂SnCl_2或槲皮素，与不加的豆奶相比，在0 min时TBA值显著降低，说明均质过程中酶的作用使TBA值升高。添加乙醇和SDS使TBA值增加，DTAC使其降低，而Tween 20和卵磷脂对TBA值无影响。DTAC的加入使己醛的生成量增加，SDS的加入使己醛的生成量降低，而乙醇的加入对己醛的生成量没有影响。亚油酸的添加降低了TBA值。溶解氧的降低与TBA值相关。电化学检测结果表明，与未加SDS的体系相比，乙醇或SDS的加入使甘油三脂过氧化氢的生成量减少。推测甘油三脂在酶作用下发生过氧化反应，其产物通过与游离脂肪酸过氧化产物不同的途径分解为二级氧化产物。在正己醛的作用下，大豆蛋白中的赖氨酸、蛋氨酸和色氨酸残基被破坏，蛋白质发生聚合反应，羰基化合物被加成。