Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.Due to its hypoallergenic,non-GMO,and high nutritional value,pea protein has succeeded in capturing the interests of scientists ...Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.Due to its hypoallergenic,non-GMO,and high nutritional value,pea protein has succeeded in capturing the interests of scientists around the globe.Nevertheless,the beany flavor is a significant impediment to consumer acceptance of pea protein products,creating a gap for further research on the formation mechanism and removal methods of beany flavor is essential for the robust development of pea protein food and nutritional products.Herein,this review summarizes the key beany flavor compounds,their formation mechanisms,and interactions between pea protein and off-flavor compounds,along with the extrapolation of the extraction methods,detection methods,sensory evaluation,and the application of omics techniques for flavor analyses.The possible metabolic pathways of related microorganisms to reduce beany flavor in pea protein are also discussed.The formation of beany flavor is a complex process;the lipoxygenase-hydroperoxide lyase mechanism is to be held responsible for the main formation pathway,interaction between flavor compounds and pea protein,as well as the interaction between flavor compounds,collectively impact the overall flavor profiles.Modern food flavor analysis techniques combined with sensory evaluation provide more accurate support for the identification and analyzing beany flavor.Microbial fermentation is to be considered a thought-provoking strategy for decreasing off-flavor.At the same time,its metabolic mechanism requires further exploration,still proving to be an allusion for the development and delivery of plant-based foods with a lessened beany flavor.展开更多
This study examined the relationship between the endogenous enzymatic hydrolysis conditions and the quality and flavor of soymilk derived from blanched soybeans.Results represented that following blanching,the lipoxyg...This study examined the relationship between the endogenous enzymatic hydrolysis conditions and the quality and flavor of soymilk derived from blanched soybeans.Results represented that following blanching,the lipoxygenase activity of soybeans decreased by 88.50% and the endogenous protease activity greatly improved compared to unblanched.During the subsequent endogenous enzymatic hydrolysis,the stability factor and sensory score dropped as the amount of okara rose,although the content of peptides and amino acids nitrogen increased.At an enzymolysis temperature of 50℃,the soymilk had the highest sensory score.After 60 min of enzymolysis,the beany odor was weakened maximumly;the levels of polypeptide and amino acid nitrogen increased by 45.00% and 43.33%,respectively.Enzymatic hydrolysis at 50℃ for 60 min without okara generated the finest soymilk.Blanching diminished the primary components of the beany odor of raw soymilk.Enzymolysis of blanched pretreatment soymilk further dropped the content of beany odor components and exhibited a richer variety and concentration of volatile components.Following the hydrolysis of endogenous enzymes generated after blanching,the overall quality of soymilk was enhanced.展开更多
Beany flavor affects sensory experience of soy protein-based food.Deamidation is an effective approach to improve the flavor of soy protein,but excessive hydrolysis has a negative effect on its molecular structure and...Beany flavor affects sensory experience of soy protein-based food.Deamidation is an effective approach to improve the flavor of soy protein,but excessive hydrolysis has a negative effect on its molecular structure and processing property.In this study,protein-glutaminase(PG;EC 3.5.1.44)was heterologous expressed in E.coli Nissle 1917(EcN)and used to specifically modify soy protein isolate(SPI)for improved flavor properties of textured protein.A fluorescence-based enzyme activity screening method was developed and optimized for fermentation conditions.After screening for optimal fermentation conditions based on cell fluorescence intensity,3.01 U/mL of PG activity was achieved.SPI was treated with PG(0-24 h),and the degree of deamidation(DD)rapidly increased to 47.4%within 0-2 h.There was no significant decrease in the molecular weight of deamidated SPI(DSPI)after specific deamidation of PG within 0-10 h.The contents of main beany flavor substances(e.g.,hexanal,benzaldehyde,and 2-pentylfuran)in DSPI decreased significantly with increasing DD.Compared with soy protein,moderate deamidation did not affect the processing properties and fibrous structure of DSPI in preparing high-moisture extrudates,while the structure of the extrudate decreased after a deamidation time of more than 6 h.This finding developed a safe expression system for PG and provided a promising method to address beany flavor in soy-based meat analogues produced by high moisture extrusion.展开更多
基金supported by Rongcheng Science program(2023RCJBZ002).
文摘Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.Due to its hypoallergenic,non-GMO,and high nutritional value,pea protein has succeeded in capturing the interests of scientists around the globe.Nevertheless,the beany flavor is a significant impediment to consumer acceptance of pea protein products,creating a gap for further research on the formation mechanism and removal methods of beany flavor is essential for the robust development of pea protein food and nutritional products.Herein,this review summarizes the key beany flavor compounds,their formation mechanisms,and interactions between pea protein and off-flavor compounds,along with the extrapolation of the extraction methods,detection methods,sensory evaluation,and the application of omics techniques for flavor analyses.The possible metabolic pathways of related microorganisms to reduce beany flavor in pea protein are also discussed.The formation of beany flavor is a complex process;the lipoxygenase-hydroperoxide lyase mechanism is to be held responsible for the main formation pathway,interaction between flavor compounds and pea protein,as well as the interaction between flavor compounds,collectively impact the overall flavor profiles.Modern food flavor analysis techniques combined with sensory evaluation provide more accurate support for the identification and analyzing beany flavor.Microbial fermentation is to be considered a thought-provoking strategy for decreasing off-flavor.At the same time,its metabolic mechanism requires further exploration,still proving to be an allusion for the development and delivery of plant-based foods with a lessened beany flavor.
文摘This study examined the relationship between the endogenous enzymatic hydrolysis conditions and the quality and flavor of soymilk derived from blanched soybeans.Results represented that following blanching,the lipoxygenase activity of soybeans decreased by 88.50% and the endogenous protease activity greatly improved compared to unblanched.During the subsequent endogenous enzymatic hydrolysis,the stability factor and sensory score dropped as the amount of okara rose,although the content of peptides and amino acids nitrogen increased.At an enzymolysis temperature of 50℃,the soymilk had the highest sensory score.After 60 min of enzymolysis,the beany odor was weakened maximumly;the levels of polypeptide and amino acid nitrogen increased by 45.00% and 43.33%,respectively.Enzymatic hydrolysis at 50℃ for 60 min without okara generated the finest soymilk.Blanching diminished the primary components of the beany odor of raw soymilk.Enzymolysis of blanched pretreatment soymilk further dropped the content of beany odor components and exhibited a richer variety and concentration of volatile components.Following the hydrolysis of endogenous enzymes generated after blanching,the overall quality of soymilk was enhanced.
基金supported by the National Natural Science Foundation of China(32172153)the Fundamental Research Funds for the Central Universities(No.JUSRP122046).
文摘Beany flavor affects sensory experience of soy protein-based food.Deamidation is an effective approach to improve the flavor of soy protein,but excessive hydrolysis has a negative effect on its molecular structure and processing property.In this study,protein-glutaminase(PG;EC 3.5.1.44)was heterologous expressed in E.coli Nissle 1917(EcN)and used to specifically modify soy protein isolate(SPI)for improved flavor properties of textured protein.A fluorescence-based enzyme activity screening method was developed and optimized for fermentation conditions.After screening for optimal fermentation conditions based on cell fluorescence intensity,3.01 U/mL of PG activity was achieved.SPI was treated with PG(0-24 h),and the degree of deamidation(DD)rapidly increased to 47.4%within 0-2 h.There was no significant decrease in the molecular weight of deamidated SPI(DSPI)after specific deamidation of PG within 0-10 h.The contents of main beany flavor substances(e.g.,hexanal,benzaldehyde,and 2-pentylfuran)in DSPI decreased significantly with increasing DD.Compared with soy protein,moderate deamidation did not affect the processing properties and fibrous structure of DSPI in preparing high-moisture extrudates,while the structure of the extrudate decreased after a deamidation time of more than 6 h.This finding developed a safe expression system for PG and provided a promising method to address beany flavor in soy-based meat analogues produced by high moisture extrusion.
