大豆蛋白制品风味物质分析

大豆蛋白制品风味是食品业必须考虑问题。在大豆及其制品贮藏与加工过程中,脂质酶促氧化和非酶促氧化对大豆蛋白制品风味形成起着重要作用,发生聚集大豆蛋白质也增加对风味物质结合。该文简要介绍这方面进展及为改善大豆蛋白制品风味所作努力,同时比较风味物质分析方法。

Studies on the Flavors of Soybean Protein Products

The objectionable flavors in soybean protein products are the problems that must be considered in food industry. During the storage and processing of soybean products, enzymatic and nonenzymatic catalytic oxidations of lipids are important factors in the generation of flavor compounds. And soybean protein aggregation also increased the bounding of the flavors compounds. In this paper we reviewed the developments of these aspects and the efforts to improve the flavors of soybean protein products. The methods of identifying the compounds responsible for the flavors are also cited and compared with.