高静水压对大豆中低聚糖、松脂醇、Soysapapogenol A 和脂肪酸分布的影响

Foods Pub Date : 2024-07-14 DOI:10.3390/foods13142214
Shigeaki Ueno, Hsiuming Liu, Risa Kishino, Yuka Oshikiri, Yuki Kawaguchi, Akio Watanabe, Wataru Kobayashi, Reiko Shimada
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引用次数: 0

摘要

评估了高静水压(HHP)处理(100-600 兆帕,10-60 分钟)和热处理(煮沸 10-60 分钟)对大豆(Glycine max (L.) Merr.)(变种 Yukihomare)中作为口感成分的低聚糖、蒎烷醇和大豆苷元 A 的影响进行了评估。此外,还定量分析了大豆衍生脂肪酸,如加压大豆中的α-亚麻酸、亚油酸、油酸、棕榈酸和硬脂酸。在所有测试的压力和时间组合中,蔗糖、水苏糖和棉子糖的浓度都有所下降;然而,在 100-400 兆帕压力下,10-60 分钟的特定压力和时间组合会增加蒎烷醇的浓度。煮沸大豆中的大豆苷元 A 含量随着煮沸时间的增加而降低,而加压大豆中的大豆苷元 A 含量则因特定的压力和时间组合而改变。在压力较低、时间较短的组合中,必需脂肪酸(如α-亚麻酸和亚油酸)的含量较高。加压大豆的硬脂酸和油酸含量在压力较低(300-500 兆帕)时有所增加。相反,压力越高、时间越长,必需脂肪酸的含量越低。由于富含低分子量成分(如蒎烷醇)、游离氨基酸以及减少了异黄酮和 A 组大豆苷元,非热压大豆有可能成为口感更好的高价值食品来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean
The effects of high hydrostatic pressure (HHP) treatment (100–600 MPa for 10–60 min) and thermal treatment (boiling for 10–60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Yukihomare) were evaluated. Additionally, soybean-derived fatty acids such as α-linolenic acid, linoleic acid, oleic acid, palmitic acid, and stearic acid in pressurized soybeans were quantitatively analyzed. Sucrose, stachyose, and raffinose concentrations were decreased in all tested pressure and time combinations; however, pinitol concentrations were increased by specific pressure and time combinations at 100–400 MPa for 10–60 min. While the soyasapogenol A content in boiled soybeans decreased with increasing boiling time, that of pressurized soybeans was altered by specific pressure and time combinations. At the lower pressure and shorter time combinations, the essential fatty acids such as α-linolenic acid and linoleic acid showed higher contents. Stearic acid and oleic acid contents of pressurized soybeans increased at mild pressure levels (300–500 MPa). In contrast, the combination of higher pressure and longer time results in lower essential fatty acid contents. Non-thermal-pressurized soybeans have the potential to be a high-value food source with better taste due to the enrichment of low molecular weight components such as pinitol, free amino acids, and the reduction of isoflavones and Group A soyasapogenol.
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