Lipid‐Derived flavors of legume protein products

Abstract

AND SUMMARYLegumes contain unsaturated lipids that are susceptible to oxidative deterioration. Enzymic and nonenzymic deterioration of these lipids results in the development of off-flavors. The primary objective of this review is to summarize what is currently known about lipid-derived flavors of soybeans and underblanched pea seeds (Pisum sativum). Identifying the numerous volatile compounds arising from breakdown of lipid hydroperoxides coupled with organoleptic evaluation defines the flavor problem. Major contributors to the green-beaniness of soybeans were found to be 3-cis-hexenal, 2-pentyl furan, and ethyl vinyl ketone. Oxidized phosphatidylcholines cause some of the bitter taste. The interaction of lipid breakdown products 'with proteins, carbohydrates, and other constituents can affect flavor characteristics and also increase the problems of their removal from soy protein products. To prepare bland products, it will be necessary to develop processes that effectively remove bound flavor components and prevent formation of derived flavors. Solvent systems based on alcohol have been used to extract flavor principles from soybeans; aqueous alcohol treatment of the intact seed or blanching with hot water or steam inhibits formation of off-flavors in peas and soybeans. A new approach involving infusion of antioxidants into the intact seed to control lipid deterioration during processing and storage is proposed to minimize flavor formation without subsequent undesirable changes in protein which occur with alcohol treatments.

Study of Pea Accessions for Development of an Oilseed Pea

“…The larger amount of lipid extracted from canola and soybean by the Soxhlet extraction with hexane in contrast with petroleum ether was due to a better solubility of non-polar lipids in hexane [24]. This indicates that there is a larger fraction of the lipid concentration in the seeds which is non-polar, thus supporting previous studies on field pea [35], soybean [40], and canola [27].…”

“…Roper). The selected methodologies were confirmed to yield a result within the reported range of lipid concentration by previous research on the three crops (1%-4% in field pea 13%-22% in soybean and 35%-45% in canola) [33,[35][36][37].…”

Modificaciones producidas en las proteínas alimentarias por su interacción con lípidos peroxidados. II. Mecanismos conocidos de la interacción lípido (oxidado) - proteína

“…aldehidos son, quizás, los productos secundarios que han recibido mayor atención sin duda debido a la importancia que tienen en las características organolépticas de los alimentos aún a una concentración muy baja (18) (19). Estos compuestos enlazan a las proteínas tanto mediante interacciones hidrofóbicas (20) como electrostáticas (21) y covalentes, siendo éstas últimas las que serán consideradas más extensamente en este estudio porque son las que causan cambios permanentes en los alimentos.…”

Flavor and composition of soymilk as influenced by ethanolic soaking, heating and pH control

“…They showed that lipoxygenase causes off-flavor, and rapid hydration and high temperature grinding prevents offflavor development. Several studies have confirmed this concept (Mustakas et al, 1969;Kon et al, 1970;Wolf, 197 5;Sessa and Rackis, 1977). Absence of the off-flavors in the properly blanched products emphasizes that the formation is due to enzymatic reaction rather than autoxidation of the oil CSnyder, 1973;Kalbrener et al, 1974;Sessa and Rackis, 1977).…”