| 孙旦，姜秋水，叶德宏，陈璐，刘轩.醇处理和热处理对樟树籽仁蛋白
风味的影响[J].中国油脂,2024,49(8):.[SUN Dan, JIANG Qiushui, YE Dehong, CHEN Lu, LIU Xuan.Effects of ethanol treatment and heat treatment on flavor of camphor seed kernel protein[J].China Oils and Fats,2024,49(8):.] |
| 醇处理和热处理对樟树籽仁蛋白
风味的影响 |
| Effects of ethanol treatment and heat treatment on flavor of camphor seed kernel protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240006 |
| 中文关键词: 樟树籽仁蛋白 醇处理 热处理 风味 |
| 英文关键词:camphor seed kernel protein ethanol treatment heat treatment flavor |
| 基金项目: |
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| 摘要点击次数: 1151 |
| 全文下载次数: 2010 |
| 中文摘要: |
| 为了对樟树籽仁蛋白在食品中的利用提供参考，以脱脂樟树籽仁粉为原料，通过对原料醇洗前处理和碱溶酸沉法制备蛋白过程中的加热处理，分别制备醇处理和热处理樟树籽仁蛋白，采用顶空-固相微萃取-气相色谱-嗅闻-质谱联用(HS-SPME-GC-O-MS)技术结合感官评价，对醇处理和热处理前后樟树籽仁蛋白的风味物质进行对比分析。结果表明：樟树籽仁蛋白中的挥发性风味物质主要为酯类、酸类、醛类、酮类和醇类，不经醇处理和热处理制备的樟树籽仁蛋白风味物质总含量为1 542.01 μg/kg，主要呈腐败味和不舒服味，分别主要由n-癸酸（286.69 μg/kg）和辛酸（103.23 μg/kg）贡献；65%乙醇处理能脱除原料中约70%的皂苷和60%的多酚，制备的樟树籽仁蛋白色泽明显改善，风味物质总含量降低至1 242.64 μg/kg，风味相对单一，主要由壬醛（126.93 μg/kg）贡献脂肪味及1-己醇（4.56 μg/kg）和2-乙基-1-己醇（114.39 μg/kg）贡献青草味；95%乙醇处理脱除了原料中约80%的脂肪，制备的樟树籽仁蛋白风味物质总含量增加至 2 390.34 μg/kg；热处理后樟树籽仁蛋白风味物质总含量增加至2 081.24 μg/kg，但不舒服味强度降低。综上，醇处理和热处理能改变樟树籽仁蛋白的风味特征，改善原有的不愉快风味。 |
| 英文摘要: |
| In order to provide reference for the utilization of camphor seed kernel protein in food, defatted camphor seed kernel powder was used as raw material to prepare camphor seed kernel protein by ethanol washing pre-treatment and heat treatment during the protein preparation process using alkaline solution and acid precipitation method. Then, the flavor compounds of camphor seed kernel protein before and after ethanol treatment and heat treatment were analyzed by headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS) combined with sensory evaluation. The results showed that the volatile flavor substances in camphor seed kernel protein were mainly esters, acids, aldehydes, ketones and alcohols. The total concentration of these substances was 1 542.01 μg/kg in the camphor seed kernel protein prepared without ethanol treatment or heat treatment, it mainly showed "rotten" and "uncomfortable" odors, which mainly contributed by n-capric acid (286.69 μg/kg) and caprylic acid (103.23 μg/kg). After 65% ethanol treatment, 70% saponins and 60% polyphenols in defatted camphor seed kernel could be removed, the color of camphor seed kernel protein was improved significantly, and the total content of flavor substances was reduced to 1 242.64 μg/kg. Its flavor was relatively simple, the "fatty" odor was contributed by nonylaldehyde (126.93 μg/kg), and the "grass" odor was contributed by 1-hexanol (4.56 μg/kg) and 2-ethyl-1-hexanol (114.39 μg/kg). After 95% ethanol treatment, 80% of the oil in defatted camphor seed kernel was removed, and the total content of flavor substances in the camphor seed kernel protein increased to 2 390.34 μg/kg. The total content of flavor substances in the camphor seed kernel protein increased to 2 081.24 μg/kg after heat treatment, but the intensity of "uncomfortable" odors decreased. In summary, ethanol treatment and heat treatment can change the flavor characteristics of camphor seed kernel protein, and the original unpleasant flavor can be improved. |
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