The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146549

Xue Qin Zhu , Shi Lin Zhang , Jia Wen Duan , Yan Ding , Tie Hua Zhang , Zhou Yong Dong

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Abstract

In order to explore the characteristics of different physical pretreatment, this study focused on the effects of ultrasound (UP), microwave (MW), high-pressure heating (HPH) and mechanical milling (MM) pretreatment on the enzymolysis effect and flavor characteristics of high-temperature soybean meal. The enzymatic hydrolysis efficiency of HPH group was the highest, with the highest hydrolysis degree (24.01 ± 0.15 %), the highest soluble peptide content (15.69 ± 0.16 mg/mL) and the highest content of components <180 Da (16.09 ± 0.22 %). MW group had the highest content of umami and sweet amino acids (619.94 mg/100 mL) and the strongest antioxidant capacity. MW group not only had better umami but the bitterness of HPH group was the most obvious. In addition, MW promoted the formation of pleasant volatile compounds such as esters, and reduced the content of 1-octene-3-alcohol. Generally speaking, MW is an effective technology to improve the enzymatic hydrolysis performance and flavor characteristics of high-temperature soybean meal.

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不同物理预处理对高温豆粕酶解效果及风味特性的影响

为了探讨不同物理预处理的特点，本研究重点研究了超声波（UP）、微波（MW）、高压加热（HPH）和机械研磨（MM）预处理对高温豆粕酶解效果和风味特性的影响。HPH的酶法水解效率最高,水解程度最高(24.01 ±0.15  %),可溶性肽含量最高(15.69 ±0.16  毫克/毫升)和最高的组件内容& lt; 180年 Da(16.09 ±0.22  %)。MW组鲜味和甜味氨基酸含量最高（619.94 mg/100 mL），抗氧化能力最强。MW组鲜味较好，HPH组苦味最明显。此外，MW还促进了酯类等挥发性化合物的生成，降低了1-辛烯-3-醇的含量。总的来说，微波是提高高温豆粕酶解性能和风味特性的有效技术。

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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.