Using lipidomics to reveal the changes in lipid composition during soymilk processing

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-12-15 Epub Date: 2026-10-01 DOI:10.1016/j.foodchem.2026.151396

Qin Zhang, Yuchen Wei, Binjing Tang, Qinzhi Wang, De-Wei Chen

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Abstract

Soybeans are rich in lipids, but the changes in lipids during soymilk processing are not fully understood. In the present study, the changes in different lipid fractions during soymilk processing were detected by nuclear magnetic resonance spectrometry, and the changes in lipid profiles were monitored using ultra-performance liquid chromatography coupled with quadrupole time of flight mass spectrometry. The results demonstrated that soaking decreased the contents of phospholipids (PL), along with the increases of PL hydrolysis products, whereas cooking decreased the contents of neutral lipids (NL), along with the increases of NL hydrolysis products. Subsequently, the lipidomic profiles confirmed that soaking could increase the abundances of most of triglyceride molecules, while cooking could decrease them; both soaking and cooking could decrease the abundances of most of PL molecules. This finding provides useful insight into lipid changes and the control of beany odor generation during soymilk processing.

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利用脂质组学揭示豆浆加工过程中脂质组成的变化

大豆含有丰富的脂质，但豆浆加工过程中脂质的变化尚不完全清楚。本研究采用核磁共振光谱法检测豆浆加工过程中不同油脂组分的变化，采用超高效液相色谱-四极杆飞行时间质谱联用技术监测豆浆油脂组分的变化。结果表明，浸泡降低了磷脂（PL）含量，同时增加了磷脂水解产物；蒸煮降低了中性脂（NL）含量，同时增加了中性脂水解产物。随后，脂质组学分析证实，浸泡可以增加大多数甘油三酯分子的丰度，而烹饪可以降低它们的丰度；浸泡和蒸煮均可降低大部分PL分子的丰度。这一发现为豆浆加工过程中脂质变化和多味产生的控制提供了有用的见解。

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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.