食品科学2025，Vol.46Issue(2)：280-289,10.DOI:10.7506/spkx1002-6630-20240618-127
豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展
Research Progress in the Formation of Flavor Substances in Soymilk,Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk
摘要
Abstract
Soymilk,as a nutritious plant-based protein drink,is favored by consumers worldwide.However,its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products.In this review,we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk,and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties,enzymatic treatment,and microbial fermentation.Finally,we point out future research directions for improving the flavor of soymilk,with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China.关键词
豆浆/风味物质-蛋白质互作/生物方法/风味改良Key words
soymilk/flavor substance-protein interactions/biological methods/flavor improvement分类
轻工纺织引用本文复制引用
高宇,齐宝坤,廖一,闫世长,李杨,黄雨洋..豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展[J].食品科学,2025,46(2):280-289,10.基金项目
黑龙江省重点研发计划项目(GA23B020) （GA23B020）
