Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-05 DOI:10.1016/j.foodchem.2025.142782

Jiao Xu, Qiuming Chen, Yan Qiu, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He

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引用次数: 0

Abstract

The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors. The release kinetics study revealed a significant increase in the release rate of off-flavors like hexanal at 70 °C after furaneol addition, suggesting its role in promoting off-flavor release. In a simulated system, the headspace concentrations of hexanal, heptanal, nonanal and (E,E)-2,4-decadienal were significantly higher after furaneol addition compared to the control. Molecular docking further demonstrated that furaneol competitively binds to the binding site of hexanal. This study introduces an innovative solution to the beany flavor issue in the soy protein industry, promoting the wider application of soy protein products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.