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<p>Soybean is one of the most common sources of plant protein used in plant-based meat alternatives, but the bean flavor in final product limits its wide application. Lipophilic proteins (LPs) constitute approximately 31% of soy protein isolate and contain 11–13% lipids. Therefore, it is hypothesized that the oxidation of protein and lipids in LPs may significantly influence the bean flavor formation. The volatility components of LPs were examined under various heating conditions. The effects of curcumin and tea polyphenols on the bean flavor components were also investigated. The present study further explored the role of lipid oxidation and protein modification in LPs in the bean flavor formation through changes in malondialdehyde content, fatty acid composition and protein structure. The total content of 22 types of bean flavor, including nonanal, benzaldehyde, hexanal, and others, rose from 22.72&#xa0;µg/L to 67.70&#xa0;µg/L as the temperature increased from 120 to 180&#xa0;°C. In the LPs samples with curcumin and tea polyphenols, the total content of bean flavors decreased to 48.54&#xa0;µg/L and 29.04&#xa0;µg/L at 180&#xa0;°C, respectively. The protective effects of curcumin and tea polyphenols on unsaturated fatty acids C18:1, C18:2, and C18:3n3 exhibited variation. Antioxidants didn’t exhibit superiority in protecting against overall lipid oxidation according to measurement of malondialdehyde. Ultraviolet and fluorescence spectra showed that tea polyphenols had a stronger interaction with LPs in protein structure. In summary, the incorporation of tea polyphenols emerges as a promising approach to impede bean flavor formation for plant meat production.</p>

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Effect of Lipophilic Proteins on the Bean Flavor Formation: Lipids Oxidation and Protein Modification

  • 期刊论文

  • 发表日期：

    2025年12月9日

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  • Xiaoyuan Liu,
  • Peng Deng,
  • Tingting Yang,
  • Shuang Zhang,
  • Jingxuan Guo,
  • Dan Li,
  • Jie Chen,
  • Zhiyong He,
  • Yang Chen,
  • Maomao Zeng

摘要

Soybean is one of the most common sources of plant protein used in plant-based meat alternatives, but the bean flavor in final product limits its wide application. Lipophilic proteins (LPs) constitute approximately 31% of soy protein isolate and contain 11–13% lipids. Therefore, it is hypothesized that the oxidation of protein and lipids in LPs may significantly influence the bean flavor formation. The volatility components of LPs were examined under various heating conditions. The effects of curcumin and tea polyphenols on the bean flavor components were also investigated. The present study further explored the role of lipid oxidation and protein modification in LPs in the bean flavor formation through changes in malondialdehyde content, fatty acid composition and protein structure. The total content of 22 types of bean flavor, including nonanal, benzaldehyde, hexanal, and others, rose from 22.72 µg/L to 67.70 µg/L as the temperature increased from 120 to 180 °C. In the LPs samples with curcumin and tea polyphenols, the total content of bean flavors decreased to 48.54 µg/L and 29.04 µg/L at 180 °C, respectively. The protective effects of curcumin and tea polyphenols on unsaturated fatty acids C18:1, C18:2, and C18:3n3 exhibited variation. Antioxidants didn’t exhibit superiority in protecting against overall lipid oxidation according to measurement of malondialdehyde. Ultraviolet and fluorescence spectra showed that tea polyphenols had a stronger interaction with LPs in protein structure. In summary, the incorporation of tea polyphenols emerges as a promising approach to impede bean flavor formation for plant meat production.