大豆蛋白素肉风味影响研究进展

摘要/Abstract

摘要： 素肉制品是近年才刚刚确定行业标准的新型仿生食品，并在口感、风味等方面大有取代肉制品的趋势，其中以大豆蛋白为主要原材料的素肉制品最为普遍。大豆蛋白素肉是大豆蛋白通过挤压等技术生产的具有类似肉类口感和风味的植物蛋白仿肉制品，风味和口感是蛋白素肉能否被消费者接受的重要因素，其中风味主要决定了素肉的好吃程度。本文首先介绍大豆蛋白素肉的风味来源，然后总结不同加工因素对大豆蛋白素肉风味物质的影响，并对大豆蛋白肉风味物质的保留机制进行了论述，以期为大豆蛋白素肉风味研究开发提供基础。

关键词: 大豆蛋白，人造肉，风味物质，风味结合

Abstract: Plant based meat products are new bionic food with industry standards just determined in recent years, and tend to replace meat products in taste and flavor, among which plant based meat products with soybean protein as the main raw material are the most popular. Soy protein meat is a plant protein imitation meat product produced by extrusion technology of soy protein, which has similar taste and flavor to meat. Flavor and taste are important factors for whether protein meat can be accepted by consumers, among which flavor mainly determines the delicious degree of plant based meat. This paper first introduced the flavor sources of soy protein meat, then summarized the effects of different processing factors on flavor substances of soy protein meat, and discussed the retention mechanism of flavor substances of soy protein meat, in order to provide a basis for the research and development of soy protein meat flavor.

Key words: soy protein, artificial meat, flavor substances, flavor combination

中图分类号:

朱秀清张宾洋孙冰玉高远. 大豆蛋白素肉风味影响研究进展[J]. 食品科学, 0, (): 0-0.

Xiu-Qing ZHU Bin-Yang ZHANG Bing-YU SUN. Research progress on flavor formation of artificial meat with soy protein[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]Zheng H , Yan G S , Lee Y , et al. Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures[J]. Innovative Food Science & Emerging Technologies, 2020, 64:102421.
[2]江连洲,张鑫,窦薇,隋晓楠.植物基肉制品研究进展与未来挑战[J].中国食品学报,2020,20(08):1-10.
[3]沈军卫. 大豆蛋白酶解物制备猪肉香精的研究[D]. 河南:河南科技大学,2010.
[4]Chiang J H , Hardacre A K , Parker M E . Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – application in sausages[J]. International Journal of Food Science & Technology, 2019,55:1207-1217.
[5]欧雨嘉,郑明静,曾红亮,等. 植物蛋白肉研究进展[J]. 食品与发酵工业,2020,46(12):299-305.
[6]Zhao X , Zhang X , Liu H , et al. Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles[J]. Food Hydrocolloids, 2018, 74(jan.):358-366.
[7]单长松, 宋华鲁, 刘锦,等. 欧姆加热对豆浆风味物质的影响[J]. 食品科学, 2018, 039(022):195-201.
[8]柯海瑞, 康怀彬, 蔡超奇. 脂肪氧化对肉品风味影响的研究进展[J]. 农产品加工, 2020(6):58-62+71.
[9]白卫东,钱敏,蔡培钿,黎锦良.脂肪氧化在鸡肉味香精中的应用研究[J].中国调味品,2008,33(12):53-56.
[10]黄友如,华欲飞,裘爱泳.大豆蛋白制品风味物质分析[J].粮食与油脂,2005(07):7-10.
[11]张岚,于寒松,朴春红,刘俊梅,王玉华,胡耀辉.高湿挤压技术改善含豆渣组织蛋白不良风味的作用[J].食品工业,2016,37(02):153-156.
[12]Gang C , Ming M , Bo J , et al. Effects of high hydrostatic pressure on lipase from Rhizopus chinensis : I. Conformational changes[J]. Innovative Food Science & Emerging Technologies, 2017, 41:267-276.
[13]Menis-Henrique M , Janzantti N S , Andriot I , et al. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products[J]. Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology, 2019,105:30-36.
[14]PHILIP, E, PALKERT, et al. DETERMINATION OF FLAVOR RETENTION IN PRE-EXTRUSION FLAVORED TEXTURED SOY PROTEIN[J]. Journal of Food Science, 1980, 45(3):526-528.
[15]罗玉龙, 赵丽华, 王柏辉,等. 苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J]. 食品科学, 2017, 38(4):165-169.
[16]Egbert R , Borders C . ACHIEVING SUCCESS WITH MEAT ANALOGS[J]. Food Technology, 2006, 60(1):28-30,32,34.
[17]Song N , Tan C , Huang M , et al. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J]. Food Chemistry, 2013, 136(1):144-151.
[18]周洋, 李璐, 吕莹. 烘烤,蒸汽热处理和挤压膨化对藜麦风味和苦味的影响[J]. 食品科学, 2020, 41(20):263-269.
[19]张文君, 何慧, 杨尔宁,等. SPME-GC-MS法检测油炸藕夹挥发性风味物质[J]. 食品科学, 2012, 33(14):228-234.
[20]?árka Ev?en and Sluková Marcela and Henke Svatopluk. Changes in Phenolics during Cooking Extrusion: A Review[J]. Foods, 2021, 10(9):2100-2100.
[21]Leonard W,Zhang P,Ying D, et al. Application of Extrusion Technology in Plant Food Processing Byproducts: an Overview[J]. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(1):218-246.
[22]Kaiqiang, Wang, Cheng, et al. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.[J]. Journal of the Science of Food & Agriculture, 2017,97:5131-5138.
[23]石陆娥,唐振兴,俞志明. 谷朊粉的开发与利用[J]. 现代食品科技,2005,21(1):170-173.
[24]齐琳娟, 李为喜, 董晓丽,等. 小麦麸皮和大豆粉对面包营养成分及风味的影响[J]. 中国粮油学报, 2013, 28(1):16-21.
[25]GUO, ZENGWANG, TENG, FEI, HUANG, ZHAOXIAN, et al. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs[J]. Food hydrocolloids,2020,105(Aug.):105752.1-105752.12.
[26]U. Tiwari et al. Probabilistic methodology for assessing changes in the level and molecular weight of barley β-glucan during bread baking[J]. Food Chemistry, 2011, 124(4) : 1567-1576.
[27]杨勇,王中江,陈惠惠,等. 大豆蛋白-淀粉基素肉制品高湿挤压工艺优化[J]. 中国食品学报,2019,19(12):133-144.
[28]戚明明,彭慧慧,宋佳琳,张静,王思花,马成业.挤压和酶解对豌豆粉淀粉体外消化率、蛋白质结构和流变特性的影响[J/OL].食品科学:1-11
[29]宋文东, 周靖, 邵艳秋. 淀粉水解糖与 L-精氨酸、谷氨酸反应物的气相色谱-质谱分析[J]. 分析化学, 2001, 29(5):620-620.
[30]Zhang G , Ni C , Y Ding, et al. Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers[J]. PROCESS BIOCHEMISTRY, 2020, 96:30-37.
[31]onc? I., Sluková M., Vaculová K., et al. The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars[J]. Journal of Cereal Science, 2016, 68: 132-139.
[32]直链淀粉-风味分子包合物包埋率的不同测定方法评价[C]. //中国食品科学技术学会第十一届年会论文集. 2014:356-357.
[33]Jimenez-Colmenero F , Cofrades S , Herrero A M , et al. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage[J]. Food Hydrocolloids, 2013, 30(1):351-357.
[34]龚加顺, 彭春秀, 幸治梅,等. 魔芋葡甘聚糖与大豆分离蛋白共混形成凝胶过程中的相互作用力研究[J]. 中国食品学报, 2006, 6(005):64-68.
[35]Jian-Xin T , Jian-Fei Y . Konjac gum in soybean products in the Applied Research[J]. Journal of Shaoyang University(Natural Science Edition), 2009,6(03):69-73.
[36]Mazlan M M , Talib R A , Chin N L , et al. Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion[J]. Foods, 2020, 9(8):1023.
[37]Release of limonene from polysaccharide matrices: viscosity and synergy effect[J] . Sébastien Secouard,Catherine Malhiac,Michel Grisel,Bernard Decroix. Food Chemistry . 2003, 82(2):227-234.
[38]Boland AB,Delahunty CM,van Ruth SM. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception[J]. Food Chemistry,2006,96(3):452-460.
[39]Liberman L , Schmidt P W , Coughlin M , et al. Salt-Dependent Structure in Methylcellulose Fibrillar Gels[J]. Macromolecules, 2021, 54(5).
[40]Bhesh Bhandari and Bruce D'Arcy and Gordon Young. Flavour retention during high temperature short time extrusion cooking process: a review[J]. International Journal of Food Science & Technology, 2001, 36(5) : 453-461.
[41]彭小平,杨宁. 天然调味料──酵母抽提物的研究[J]. 食品与发酵工业, 1997(5): 47-51.
[42]Lin M,Liu X,Xu Q, et al. Aroma‐active Components of Yeast Extract Pastes with a Basic and Characteristic Meaty Flavour[J]. Journal of the Science of Food and Agriculture, 2014, 94(5):882-889.
[43]Alim Aygul et al. Flavour-active compounds in thermally treated yeast extracts.[J]. Journal of the science of food and agriculture, 2018, 98(10):3774-3783.
[44]Raza, Ali & Song, Huanlu & Raza, Junaid & Li, Pei & Li, Ku & Yao, Juan, et al. Formation of beef-like odorants from glutathione-enriched yeast extract: Via Maillard reaction[J]. Journal of the Food & function,2020,11:8583-8601.
[45]杜冰,黄继红,程燕锋,夏雨,杨公明.双螺杆挤压膨化破碎啤酒酵母细胞壁的研究[J].中国酿造,2009(12):26-29.
[46]Teotnio D , Costa B , Gomes P , et al. Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality[J]. Research Society and Development, 2021, 10(3):e44510313556.
[47]杨春梅,包萨日娜,吴金鸿,等. 大豆组织蛋白素肉丸子的研制[J]. 食品科学,2011,32(6):301-306.
[48]李达,傅维.挤压膨化技术制备辣椒粉调味营养品风味研究[J].中国调味品,2016,41(07):104-105+110.
[49]Li Y., Kong B., Liu Q., et al. Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates[J]. Process Biochemistry, 2017, 53: 116-124.
[50]杜卿卿,彭增起,任晓镤,黄杨斌,张雅玮.110℃下木糖-半胱氨酸美拉德反应模型风味物质及杂环胺的形成[J].食品工业科技,2020,41(12):21-28+34.DOI:10.13386/j.issn1002-0306.2020.12.004.
[51]Li Zheng and Gu Liwei. Fabrication of self-assembled (-)-epigallocatechin gallate (EGCG) ovalbumin-dextran conjugate nanoparticles and their transport across monolayers of human intestinal epithelial Caco-2 cells.[J]. Journal of agricultural and food chemistry, 2014, 62(6) : 1301-9.
[52]THIEBAUD M，DUMAY E，CHEFTEL J C. Influence of process variables on the characteristics of a high moisture fish soy protein mix texturized by extrusion cooking[J]. Lwt - Food Science and Technology，1996，29（5/6）：526-535.
[53]Phuhongsung P , Zhang M , Bhandari B . 4D printing of products based on soy protein isolate via microwave heating for flavor development[J]. Food Research International, 2020, 137:109605.
[54]王婷婷,许柠,汪丽萍,张国治.麸胚水分含量对挤压稳定化回填法制备全麦挂面特征风味化合物的影响[J].河南工业大学学报(自然科学版),2022,43(01):65-74.
[55]赵冰, 李素, 成晓瑜,等. 广式腊肉挥发性风味物质分析[J]. 肉类研究, 2013(10):12-16.
[56]Ning L , Villota R . Influence of 7S and 11S globulins on the extrusion performance of soy protein concentrates[J]. Journal of Food Processing and Preservation, 2007, 18(5):421-436.
[57]Zhang Yan et al. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.[J]. Journal of agricultural and food chemistry, 2012, 60(30) : 7457-62.
[58]Sla?ana, ?ili?, Bur?e, et al. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean[J]. Journal of the Science of Food & Agriculture, 2013, 94(1):45-51.
[59]张婵, 安晶晶, 王成涛,等. 大豆脂肪氧合酶强化香菇风味基料的风味成分研究[J]. 食品与生物技术学报, 2014, 33(4):396-402.
[60]Lan Z , Yu H S , Chun-Hong P , et al. The Function on Improving Flavor of Textured Protein Made from Soybean Dregs by High Moisture Extrusion[J]. The Food Industry, 2016,37(02):153-156.
[61]关丽娜, 刘艳香, 刘明,等. 挤压温度对豌豆粉特征风味化合物的影响[J]. 食品工业科技, 2021, 42(12):269-278.
[62]蒋华彬, 于国萍, 刘明,等. 挤压工艺参数对高水分组织化小麦蛋白产品特性的影响[J]. 中国粮油学报, 2018, 33(1):13-18+61.
[63]Cheftel J C , Kitagawa M , Quéguiner, C. New protein texturization processes by extrusion cooking at high moisture levels[J]. Food Reviews International, 1992, 8(2):235-275.
[64]张先,金铁,许青松,金元哲,张君艳,李范洙.双螺杆挤压人参制品美拉德反应产物抗氧化活性研究[J].食品科技,2014,39(11):79-83.
[65]Meynier, A.; Mottram, D. S. The effect of pH on the formationof volatile compounds in meat-related model systems.FoodChem.1995,52, 361-366.
[66]Bredie Wender L P and Mottram Donald S and Guy Robin C E. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.[J]. Journal of agricultural and food chemistry, 2002, 50(5) : 1118-25.
[67]Izzo, H. V.; Ho, C.-T. Ammonia affects Maillard chemistry ofan extruded autolyzed yeast extract: pyrazine aroma generationand brown color formation.J. Food Sci.1992,57, 657-659.
[68]Whitfield, F. B.; Mottram, D. S. Heterocyclic volatiles formedby heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.J. Agric. Food Chem.2001,49, 816-822.
[69]张严,汪何雅,钱和.美拉德反应产物的褐变、荧光吸收及抗氧化性的研究[J].食品工业科技,2012,33(06):193-196.
[70]Mariani, M., Scotti, A. & Colombo, E. (1984). Flavours for foodstus obtained by extrusion cooking: analytical and applicative aspects. In: Progress in Flavour Research (edited by J. Adda). Pp. 549-562.
[71]Palkert, P.E. & Fagerson, I.S. (1980). Determination of -avour retention in pre-extrusion -avoured texturized soy protein. Journal of Food Science , 45 , 526-533.
[72]Guo J , He Z , Wu S , et al. Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds[J]. Food Hydrocolloids, 2019, 100:105388.
[73]朱秀清,栾滨羽,黄雨洋,王逢秋节,李杨.挤压对大豆蛋白构象及其组织化结构的影响研究进展[J].食品科学,43(03):1-14.
[74]DON C， LICHTENDONK W J， PLIJTER J J， et al. Understanding the link between GMP and dough： From glutenin particles in flour towards developed dough[J]. Journal of Cereal Science，2003，38（2）：157-165.
[75]Kun, Wang, Susan, et al. Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins[J]. Flavour & Fragrance Journal, 2016,32(2):92-101.
[76]张晓鸣. 食品风味化学(高校教材)[M]. 中国轻工业出版社, 2009.
[77]O"Keefe S F , Wilson L A , Resurreccion A P , et al. Determination of binding of hexanal to soy glycinin and β-conglycinin in an aqueous model system by using a headspace technique[J]. Journal of Agricultural & Food Chemistry, 1991, 39(6):1022-1028.
[78]O"Neill T E , Kinsella J E . Flavor Protein Interactions: Characteristics of 2‐Nonanone Binding to Isolated Soy Protein Fractions[J]. Journal of Food Science, 2010, 52(1):98-101.
[79]Riblett A L , Herald T J , Schmidt K A , et al. Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypes.[J]. J Agric Food Chem, 2001, 49(10):4983-4989.
[80]张丙虎. 小麦谷朊粉挤压组织化特性研究[D]. 北京: 中国农业科学院, 2010: 23-56.
[81]Talita, Maira, Goss, et al. Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates[J]. Food Research International, 2014, 62:375-381.
[82]Oke E K , Idowu M A , Sobukola O P , et al. Frying of Food: A Critical Review[J]. Journal of Culinary Science & Technology, 2017(1):1-21.
[83]寻崇荣,薛洪飞,江连洲,滕飞,李杨,隋晓楠,谢凤英,王中江.螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响[J].食品科学,2019,40(07):150-155.
[84]Palanisamy, Megala, Toepfl, et al. Influence of iota carrageenan addition on the properties of soya protein meat analogues[J]. Lwt Food Science & Technology, 2018, 87:546-552.
[85]唐朔, 蔡丽波, 左榘. κ-卡拉胶链单双螺旋机理及缔合行为研究[C]// 2005年全国高分子学术论文报告会论文摘要集. 2005.
[86]Xie J., Sun B., Zheng F., et al. Volatile flavor constituents in roasted pork of Mini-pig[J]. Food Chemistry, 2008, 109(3): 506-514.
[87]Ying D Y , Hlaing M M , Lerisson J , et al. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace[J]. Food Research International, 2017,100:665-673.
[88]Guo J , He Z , Wu S , et al. Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH[J]. Journal of Food Biochemistry, 2019,43(10):e12817.
[89]Wang K , Arntfield S D . Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach[J]. Food Chemistry, 2014, 157(AUG.15):364-372.
[90]Ludwig V , Berghetti M , Ribeiro S R , et al. The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile[J]. Food Research International, 2021, 147(52):110483.
[91]Wang J , Zhao M , Qiu C , et al. Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates[J]. Food Research International, 2017, 105:150-158.
[92]Hui Shen et al. Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds[J]. Food Chemistry, 2019, 298 : 125060.
[93]Jie H C , Hardacre A K , Parker M E . Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives[J]. Journal of Food Science, 2020, 85(3):567-575.
[94]Chiang J H , Hardacre A K , Parker M E . Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part Ⅰ - Effect of moisture content[J]. International journal of food science & technology, 2020, 55(2):649-659.
[95]寻崇荣,薛洪飞,刘宝华,江连洲,谢凤英,李杨,隋晓楠,王中江.高湿挤压技术制备持香型仿肉制品工艺[J].食品科学,2019,40(04):292-298.