Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-26 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102695

Zuoyong Zhang, JingJing Dong, Li Zheng, Yaopeng Chen, Chao Fang, Jiayi Chen, Jingwen Guo, Hanju Sun, Na Guo, Xue Fang, Guilan Zhu

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引用次数: 0

Abstract

This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt, and commercial brown yogurt. Response surface optimization determined key process parameters for MBSY: glucose addition of 7.87%, glycine addition of 1.25%, and browning at 95 °C for 2 h. The obtained MBSY showed favorable titratable acidity (74.54 ± 0.23°T) and water-holding capacity (55.67 ± 0.08%), with enhanced DPPH and ABTS free radical scavenging activities of 55.35% and 51.16% and lactic acid bacteria viability of 2.59 × 10⁹ CFU/mL. Textural and rheological analysis showed that the Maillard reaction could reduce the hardness, cohesiveness, and viscoelasticity of MBSY due to disordered protein aggregation forming loose gel networks. E-nose and GC-MS/IMS revealed that MBSY exhibited low-beany compounds and increased yogurt-like and roasted notes. This work demonstrates the potential of the Maillard reaction in improving the functionality and flavor of plant-based dairy products.

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美拉德褐变法制备的新型褐大豆酸奶理化性质及挥发性风味物质的比较分析。

本研究旨在研制一种低脂美拉德棕色大豆酸奶（MBSY），并将其与非美拉德大豆酸奶、商品大豆酸奶和商品棕色酸奶的理化性质和风味进行比较。响应面优化确定了MBSY的关键工艺参数：葡萄糖添加量为7.87%，甘氨酸添加量为1.25%，95℃褐变2 h。得到的MBSY具有良好的可滴定酸度（74.54±0.23°T）和持水量（55.67±0.08%），DPPH和ABTS自由基清除能力分别提高55.35%和51.16%，乳酸菌活力为2.59 × 109 CFU/mL。结构和流变学分析表明，美拉德反应会降低MBSY的硬度、内聚性和粘弹性，这是由于蛋白质无序聚集形成松散的凝胶网络。电子鼻和GC-MS/IMS显示，MBSY具有低重量的化合物，增加了类似酸奶和烤的味道。这项工作证明了美拉德反应在改善植物性乳制品的功能和风味方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.