學生姓名:
楊子謙
指導教授:
孫寶年
學期:
110下
摘 要:
Beany flavor is an off-flavor produced by soybeans during the process. It has unpleasant odor and the negative impact on soybean products. The main cause of formation is that lipoxygenase (LOX) in soybeans catalyzes the oxidation of polyunsaturated fatty acids (PUFA)
to produce hydroperoxide and cracks to produce volatile aldehydes and alcohols. Many beany flavors are also formed throughout the soymilk production process, with soaking being the most important phase. The water absorption of soybeans, the quality of soymilk, and the formation of soy flavor are all affected by the soaking temperature and time. There is no solid evidence of a link. The goal of this study was to see how temperature, time, and pH value affected soybean water absorption, free radicals, and volatile compounds while they were soaking. Feng, Xiaoxiao et al. (2020) investigated the effects of soybean soaking conditions on the generation of lipid free radicals in soybean milk ; Li et al. (2019) investigated the quality of soybean milk (water content, protein extraction yield, lipid extraction yield, Soymilk color) and soymilk volatile compounds. The findings reveal that lipoxygenase is required for lipid oxidation and lipid free radical formation, and that lipid free radical alterations are caused by chemicals leached during soybean soaking. Exudates and free radicals are positively associated with the amount created when soaking duration is extended and water absorption is increased. The primary beany-flavor compounds were hexanal, trans-2-hexenal, 1-octen-3-ol, hexanol, and 2-pentylfuran; their levels increased dramatically after soaking at 50 degrees. Lipoxygenase is inactivated by soaking at 90 degrees, which reduces the generation of free radicals in soy milk and the formation of beany flavor.
摘要 (1).pdf