发酵乳酸杆菌与发酵毕赤酵母共培养发酵大豆蛋白水解物:一种有效的风味增强策略

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chenchen Cao , Xueying Song , Yihan Mu , Weizheng Sun , Guowan Su
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引用次数: 0

摘要

本研究以发酵乳酸杆菌和毕赤酵母为原料,研究了不同发酵时间对大豆水解蛋白发酵产物风味特征的影响,并研究了风味活性化合物与感官属性的相关性。发酵显著增强鲜味和咸味,同时减少苦味。随着发酵的进行,大肽降解,释放出增加鲜味和甜味的游离氨基酸(FAAs),同时潜在鲜味肽的比例也在上升。有机酸分析显示,乳酸、乙酸和苹果酸是酸味和甜味的主要来源。在125种挥发性风味化合物(vfc)中,24种关键挥发性风味化合物增强了风味品质,减少了浓重气味。值得注意的是,发酵24-30小时产生了最平衡的风味特征。偏最小二乘回归(PLSR)分析揭示了小肽、FAAs、vfc和感官属性之间的强烈关联,确定了4个FAAs和8个vfc是风味差异的关键因素,为改善大豆产品风味质量提供了见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
This study explored the effects of varying fermentation durations on the flavor profiles of fermented soybean protein hydrolysates using Limosilactobacillus fermentum and Pichia fermentans and investigated the correlation between flavor-active compounds and sensory attributes. Fermentation significantly enhanced umami and saltiness while reducing bitterness. As fermentation progressed, large peptides degraded, releasing free amino acids (FAAs) that increased umami and sweetness, along with a rise in proportion of potential umami peptides. Organic acid analysis revealed lactic, acetic, and malic acids, as major contributors to sourness and sweetness. Among 125 volatile flavor compounds (VFCs), 24 key VFCs enhanced flavor quality and reduced beany odors. Notably,fermentation for 24–30 h produced the most balanced flavor profiles. Partial least squares regression (PLSR) analyses revealed strong associations between small peptides, FAAs, VFCs, and sensory attributes, identified 4 FAAs and 8 VFCs as key contributors to flavor differentiation, providing insights into improving soybean-based product flavor quality.
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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