Abstract
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that the glycosidase can provide a good method for improving the quality and flavor of soybean milk.
Publication Date
11-28-2016
First Page
5
Last Page
8
DOI
10.13652/j.issn.1003-5788.2016.11.001
Recommended Citation
Weijie, ZHOU; Rong, XIA; Chongyang, ZHU; Jing, PEI; Huiyuan, TAO; and Yongqiang, CHENG
(2016)
"Effects of glycosidase（R.B1L and R.CL） on configuration of isoflavones and improvement of flavor in soybean milk,"
Food and Machinery: Vol. 32:
Iss.
11, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.11.001
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/1
References
[1] POLISELI-SCOPEL F H, HEM(A)NDEZ-HERRERO M, GUAMIS B, et al. Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)[J]. Innovative Food Science and Emerging Technologies, 2013, 20(10): 73-80.
[2] CHOU Cheng-chun, HOU Jen-wan. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage[J]. International Journal of Food Microbiology, 2000, 56(2): 113-121.
[3] 石彦国, 任莉. 大豆制品工艺学[M]. 北京: 中国轻工业出版社, 1993: 70.
[4] 吕玉翠. 豆浆和大豆浓缩蛋白乳的热处理对其品质的影响[D]. 无锡: 江南大学, 2013: 34-36.
[5] 范红艳, 顾饶胜, 王艳春, 等. 大豆异黄酮抗衰老作用研究[J]. 中草药, 2010, 41(9): 2 054-2 057.
[6] 崔洪斌. 大豆异黄酮活性研究与应用[M]. 北京: 科学出版社, 2005: 170-178.
[7] CHIEN Hsiang-lin, HUANG Hui-yu, CHOU Cheng-chun. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria[J]. Food Microbiology, 2006(23): 772-778.
[8] 高荣海, 赵秀红, 郑艳, 等. 大豆异黄酮糖苷和苷元免疫功能研究[J]. 粮油与油脂, 2008(7): 43-44.
[9] POLISELI-SCOPEL F H, HEMANDEZ-HERRERO M, GUAMIS B, et al. Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization[J]. Innovative Food Science and Emerging Technologies, 2014, 22(4): 81-88.
[10] KOBAYASHI A, TSUDA Y, HIRATA N, et al. Aroma constituents of soybean【Glycine max (L.) Merril.】milk lacking lipoxygenase isoenzymes[J]. Journal of Agricultural and Food Chemistry, 1995, 43(9): 2 449-2 452.
[11] MATSUURA M, OBATA A, FUKUSHIMA D. Objectionable flavor of soy milk developed during the soaking of soybeans and its control[J]. Journal of Food Science, 1989, 54(3): 602-605.
[12] 刘肖南, 马艳莉. 高效液相色谱法测定六种大豆异黄酮及雌马酚的含量[J]. 中国食物与营养, 2012, 18(9): 58-61.
[13] 殷丽君, 李里特, 李再贵, 等. 采用HPLC技术快速检测发酵大豆制品中异黄酮的含量[J]. 食品科学, 2002, 23(2): 100-103.
[14] VANDENDOOL H, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11(2): 463-471.
[15] WANG Meng-fan, GUO Jian, WEI Qi, et al. An effective and green method for the extraction and purification of aglycone isoflavones from soybean[J]. Food Science and Biotechnology, 2013, 22(3): 705-712.
[16] 田三德, 王东, 张焕民. 纯大豆发酵豆乳的风味物质与微观结构的初探[J]. 中国酿造, 2004(6): 8-9.