Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 204-
Objective
The development of meat alternatives using soybeans has advanced in recent years to reduce environmental impact. However, soybean processing often yields residual unpleasant odor compounds, like hexanal from lipid oxidation, leading to off-flavors. This study aims to develop off-flavor suppression techniques by analyzing molecular interactions between soy proteins and volatile compounds like hexanal.
Methods
The interactions between soy proteins and hexanal, as well as its related compounds, were analyzed using Bio-Layer Interferometry (BLI). To examine the interaction between individual soy proteins and hexanal, docking simulations were performed using AutoDock Vina. Additionally, the dissipation properties of volatile compounds from soybean protein solutions were analyzed by SPME-GC-MS.
Results
The BLI analysis revealed a concentration-dependent response in the interaction between soy proteins and hexanal. Similar concentration-dependent responses were detected for nine volatile compounds in their interactions with soy proteins, suggesting that soy proteins interact not only with aldehydes but also with carboxylic acids. Docking simulations indicated three interaction sites with hexanal in β-conglycinin and one site in glycinin. The SPME-GC-MS analysis indicates that volatile compounds for which interactions were detected in the BLI analysis tend to be less dissipative, suggesting that these compounds tend to persist in the sample. The control of molecular interactions with soy proteins detected in this study is expected to contribute to the development of off-flavor suppression technology.
