食品与机械2016，Vol.32Issue(11)：5-8,4.DOI:10.13652/j.issn.1003-5788.2016.11.001
R.B1L型及R.CL型糖苷酶对豆浆异黄酮构型的影响及风味的改善
Effects of glycosidase(R.B1L and R.CL)on configuration of isoflavones and improvement of flavor in soybean mi lk
摘要
Abstract
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk,two kinds of gly-cosidase (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 chroma-tography-mass spectrometry technique (GC/MS)respectively.The results showed that the amount of soybean isoflavone aglycones in-creased 7.289 μg/g,which was 35.7% higher than the control group. While,the bean flavor compounds of hexanal and 2-amyl furan de-creased 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.关键词
豆浆/糖苷酶/大豆异黄酮/风味Key words
soybean milk/glycosidase/soybean isoflavones/flavor引用本文复制引用
周炜杰,夏蓉,朱崇阳,裴静,陶汇源,程永强..R.B1L型及R.CL型糖苷酶对豆浆异黄酮构型的影响及风味的改善[J].食品与机械,2016,32(11):5-8,4.基金项目
农业科技成果转化资金项目(编号:2014C10000308) （编号:2014C10000308）
江苏省重点研发计划项目(编号:BE2015346) （编号:BE2015346）
“十二五”科技支撑计划项目(编号:2014BAD04B06) （编号:2014BAD04B06）
