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Manpreet Kaur¹, Charlotte Gray¹, Sheryl Barringer¹

¹Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.

Foods (Basel, Switzerland)

|January 10, 2026

概括

一种新的两阶段发酵方法有效地将植物蛋白中的异味减少了95-99%. 这种清洁标签策略使用特定的细菌培养来改善植物蛋白的风味,使其更适合消费者.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
感官科学感官科学

背景情况:

植物性蛋白质中的异味阻碍了消费者接受.
挥发性化合物是造成这些不良味道和气味的原因.

研究的目的:

开发和评估一种两阶段的发酵策略,以减少各种植物蛋白中的挥发性异味.
用特定的细菌培养来评估序列发酵的有效性.

主要方法:

采用了两阶段的发酵过程,在第一阶段使用*Lactobacillus plantarum*和传统的酸奶培养 (*Streptococcus thermophilus*, *Lactobacillus delbrueckii*亚种. 在第二阶段,Bulgaricus*,Lactobacillus acidophilus*) 在第二阶段.
该方法应用于八种不同的植物蛋白溶液 (大豆,豆,小豆,豆,法巴豆,大米,大麦-大米,大麻).
使用选择性离子流管质谱法 (SIFT-MS) 分析了挥发性化合物,并补充了感官评估.

主要成果:

在所有测试的蛋白质中,两阶段发酵实现了95-99%的降低,主要的气味物如六,二硫,甲基酸和硫化合物.
这种顺序发酵方法显著优于单阶段发酵过程.
粉对 *L. plantarum* 活动产生了积极的影响,而草保存料则支持酸奶培养的表现.

结论:

开发的两阶段发酵是一种有效,可扩展和清洁标签的解决方案,用于减轻植物蛋白中的异味.
这一策略提高了植物蛋白质的可口性,为改进的植物性乳制品替代品铺平了道路.
微生物代谢和配方协同作用是这种除臭过程的关键.

关键词:

实验室实验室实验室实验室这就是SIFT-MS.替代乳制品是一种替代乳制品.清洁标签清洁标签的使用消臭消臭消臭消臭减轻异味,减少异味.植物蛋白质植物蛋白质连续发酵连续发酵连续发酵挥发性资产挥发性资产

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