蛋白质/多糖复合物与风味化合物的相互作用机制及低脂食品风味寡淡失衡的调控途径研究

During the manufacturing process of low-fat products, the addition of protein/polysaccharide complex as a substitute of fat component could prevent the excessive changes in the texture of the product. But due to the decrease of fat components and the selective absorption and release of the protein/polysaccharide complex on flavor compounds, low-fat products have the problems of unbalanced control of flavor and worse acceptability. Until now, there are a lot of studies, trying to improve products’ flavor by adding flavor substance additionally, nevertheless, there are few studies focusing on interactions of protein/polysaccharide complex and flavor substance, and controlling mechanism and technique are also lack. Therefore, the objectives of this project were to study the interaction of protein/polysaccharide and flavor substance in protein-riched phase, polysaccharide-riched phase, interphase and protein/polysaccharide shell structure, to illustrate the mathematical models of interactions and release mechanism. Factors that affect the binding or release of flavor compounds in protein/polysaccharide system were studied, so as to find the controlling method of balanced release of flavor compounds. Taking practical low-fat milk products and low-fat Chinese sausage as study objects, the influence of phase separation on the release of flavor compounds was studied, and the technique in controlling the balanced flavor release was revealed. The above mentioned studies have academic values in deepening the interaction mechanism of protein/polysaccharide system and flavor compounds, and have practical significance in improving the flavor and quality of protein/polysaccharide system food system, and allow target for preferential flavor release for food and ingredients.

低脂食品在其制造过程中，会引入蛋白质/多糖复合物作为脂肪替代品防止产品质构变动过大，由于脂肪减少以及复合物对风味化合物存在选择性吸附和释放等相互作用问题，导致现有低脂产品大多口感寡淡风味失衡，产品可接受性较差。迄今为止，大量研究通过外加香精等解决风味问题，而对于蛋白质/多糖复合物与风味相互作用研究很少，缺乏调控机理及技术。本项目重点研究共存富含蛋白相、富含多糖相、界面相以及蛋白质/多糖核壳结构体下蛋白质/多糖复合物与风味化合物的相互作用，阐明作用模型和释放机制；探讨蛋白质/多糖复合物释放风味化合物的影响因素，寻求平衡释放的调控途径；以实际低脂乳及低脂中式香肠为研究对象，阐明相分离程度对风味化合物释放的影响，寻求实际体系中控制风味平衡释放的技术。该研究对于深化蛋白质/多糖复合物和风味化合物的相互作用理论具有学术价值，对于有效改善低脂食品的风味和品质、提升食品风味调控技术水平具有重要现实意义。

低脂食品在其制造过程中，会引入蛋白质/多糖复合物作为脂肪替代品防止产品质构变动过大，由于脂肪减少以及复合物对风味化合物存在选择性吸附和释放等相互作用问题，导致现有低脂产品大多口感寡淡风味失衡，产品可接受性较差。申请人首次采用通过改变蛋白质结构改变蛋白质/多糖复合物与风味化合物相互作用模式，调整风味化合物保留和释放程度，最终改善低脂食品风味；通过改变多糖结构改变蛋白质/多糖复合物与风味化合物相互作用模式，调整风味化合物保留和释放问题，最终改善低脂食品风味；通过共混工艺条件改变蛋白质/多糖结合方式从而改变蛋白质/多糖复合物与风味化合物相互作用模式，控制风味保留和释放，提高最终产品风味；通过基于蛋白质/多糖共混工艺条件制备并矫正现有的香精香料的组成和各呈味体的丰度，形成适合于蛋白质/多糖复合物特有的吸附和释放模式，从而平衡最终产品的风味；通过选择性设计配料，适应蛋白质/多糖复合物特有的保留和释放模式，从而获得良好的产品风味。申请人提出了平衡风味的新方法：在低脂乳中加入三种常用香精乳化甜橙香精、猕猴桃香精及余甘子香精可改善风味轮廓图，进一步通过特征风味化合物调控后，加入单一乙酸异戊酯（10.0 mg/kg）或香兰素（10.0 mg/kg），或复合乙酸异戊酯和香兰素（质量比为1:1，10.0 mg/kg），进一步扩大风味轮廓，进一步去除不良风味，改善产品可接受程度。在低脂中式香肠中加入三种常用香精乳化甜橙香精、猕猴桃香精及余甘子香精可改善风味轮廓图，进一步通过特征风味化合物调控后，加入单一β-紫罗兰酮（12.5 mg/kg）或芳樟醇（12.5 mg/kg），或复合β-紫罗兰酮和芳樟醇（质量比为1:1，12.5 mg/kg），进一步扩大风味轮廓，进一步去除不良风味，改善产品可接受程度，从而调控风味物质在产品中的平衡。