Method for improving smell combining capacity of protein

Abstract

The invention belongs to the field of food science and technology, and provides a method for improving the smell combining capacity of protein, which comprises the following steps: mixing a protein raw material with a smell compound solution to obtain a first mixture; and carrying out heating treatment on the first mixture to obtain the protein-odor compound system. According to the preparation method, adsorption of protein and odor compounds is balanced through mixing treatment, then a protein and odor mixed system is heated, the protein aroma combining capacity can be effectively improved, meanwhile, the preparation method has the advantages of being easy to operate, safe, efficient and the like, the aroma and flavor of food can be enhanced, and the taste of the food is improved. The method is wide in application range and suitable for large-scale industrial production.

Description

Technical Field

[0001] The invention belongs to the field of food science and technology, and in particular relates to a method for improving the odor binding ability of protein. Background Art

[0002] In the food industry, enhancing the aroma and flavor of food is an important research direction. Existing technical methods usually involve improving the functional properties of proteins, including their ability to bind to aroma compounds, through physical or chemical means. These methods mainly include changing the structure of proteins, using additives or adopting different processing technologies to enhance the retention and release of aroma, and improving the aroma binding ability of proteins to enhance the aroma and flavor of food.

[0003] Although existing technologies have been able to improve the aroma binding ability of proteins through some means, there are still some challenges and limitations. For example, some methods improve the aroma binding ability of proteins by using chemical additives, which may cause consumers to worry about food safety and health; some physical treatment methods are less effective in improving the aroma binding ability of proteins.

[0004] Therefore, there is an urgent need to develop a method that is simple to operate, safe and efficient, and can effectively improve the aroma binding ability of protein to meet the needs of enhancing food aroma and flavor. Summary of the invention

[0005] The present invention aims to solve one of the technical problems existing in the prior art to a certain extent. To this end, the present invention provides a method for improving the odor binding ability of protein. The preparation method of the present invention has the advantages of simple operation, safety and high efficiency, etc., can effectively improve the aroma binding ability of protein, thereby enhancing the aroma and taste of food, has a wide range of applications, and is suitable for large-scale industrial production.

[0006] In the first aspect of the present invention, a method for preparing plant protein is proposed. According to an embodiment of the present invention, it includes: mixing a plant protein raw material with an odor compound solution to obtain a first mixture; heating the first mixture to obtain the protein-odor complex system. The preparation method of the present invention first achieves a balance between the adsorption of plant protein and odor compounds by mixing, and then heats the protein-odor complex system. While effectively improving the aroma binding ability of protein, it has the advantages of simple operation, safety and efficiency, and can enhance the aroma and taste of food. It has a wide range of applications and is suitable for large-scale industrial production.

[0007] According to an embodiment of the present invention, the method for preparing plant protein may also have the following additional technical features:

[0008] According to an embodiment of the present invention, the plant protein raw material includes one or more of a rice protein raw material, a gluten protein raw material, a gluten protein raw material, a corn protein raw material, a soybean protein raw material and a pea protein raw material.

[0009] According to an embodiment of the present invention, the odor compound solution includes one or more of aldehydes, alcohols, ketones and heterocyclics.

[0010] According to an embodiment of the present invention, the odor compound solution includes one or more of hexanal, 1-octen-3-ol, methyl heptenone and 2-pentylfuran.

[0011] According to an embodiment of the present invention, the heating treatment is performed for 15 to 60 minutes at a temperature of 30 to 110°C.

[0012] According to an embodiment of the present invention, the method further comprises: mixing the odor compound with an organic solvent to obtain the odor compound solution.

[0013] According to an embodiment of the present invention, the organic solvent includes one or more of ethanol, methanol, acetone and ethyl acetate.

[0014] According to an embodiment of the present invention, the method further comprises: cooling the plant protein to obtain a plant protein sample.

[0015] According to an embodiment of the present invention, the temperature of the cooling treatment is 0-4°C.

[0016] In the second aspect of the present invention, the present invention provides a plant protein. According to an embodiment of the present invention, the plant protein is prepared according to the aforementioned method. The plant protein of the present invention has significantly improved adsorption and binding ability with odor compounds, can more effectively adsorb and retain aroma compounds, and can be added to food to enhance the aroma and flavor of the food, thereby meeting consumers' demand for food taste and flavor.

[0017] In a third aspect of the present invention, the present invention provides a food. According to an embodiment of the present invention, it comprises: the aforementioned plant protein

[0018] Those skilled in the art will appreciate that the characteristics and advantages described above for plant protein are also applicable to this food and will not be described in detail here.

[0019] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0021] Figure 1 The figure is a result diagram of the influence of different heat treatment methods on the ability of rice protein to adsorb and bind odor compounds in Example 2 of the present invention, wherein (A) is the proportion of hexanal in the free odor compounds of different treatment groups, (B) is the proportion of 1-octen-3-ol in the free odor compounds of different treatment groups, (C) is the proportion of methyl heptenone in the free odor compounds of different treatment groups, and (D) is the proportion of 2-pentylfuran in the free odor compounds of different treatment groups;

[0022] Fig. 2 (a) is the result diagram of the influence of different heat treatment methods on the endogenous fluorescence spectrum of rice protein in Example 3 of the present invention, wherein (A) is the endogenous fluorescence spectrum diagram of rice protein and odor compound hexanal after different treatment methods (heat treatment at 40°C), (B) is the endogenous fluorescence spectrum diagram of rice protein and odor compound 1-octen-3-ol after different treatment methods (heat treatment at 40°C), (C) is the endogenous fluorescence spectrum diagram of rice protein and odor compound methyl heptenone after different treatment methods (heat treatment at 40°C), (D) is the endogenous fluorescence spectrum diagram of rice protein and odor compound 2-pentenyl ketone after different treatment methods (heat treatment at 40°C), and (E) is the endogenous fluorescence spectrum diagram of rice protein and odor compound 2-pentenyl ketone after different treatment methods. (E) is the endogenous fluorescence spectrum of rice protein with different treatments and the odor compound hexanal (heat treated at 70°C), (F) is the endogenous fluorescence spectrum of rice protein with different treatments and the odor compound 1-octen-3-ol (heat treated at 70°C), (G) is the endogenous fluorescence spectrum of rice protein with different treatments and the odor compound methyl heptenone (heat treated at 70°C), (H) is the endogenous fluorescence spectrum of rice protein with different treatments and the odor compound 2-pentylfuran (heat treated at 70°C);

[0023] Fig. 2 (b) is the result diagram of the influence of different heat treatment modes on the endogenous fluorescence spectrum of rice protein in Example 3 of the present invention, wherein, (I) is the endogenous fluorescence spectrum diagram of rice protein and odor compound hexanal (heat treatment at 100 ℃), (J) is the endogenous fluorescence spectrum diagram of rice protein and odor compound 1-octen-3-ol (heat treatment at 100 ℃), (K) is the endogenous fluorescence spectrum diagram of rice protein and odor compound methyl heptenone (heat treatment at 100 ℃), (L) is the endogenous fluorescence spectrum diagram of rice protein and odor compound 2-pentylfuran (heat treatment at 100 ℃). DETAILED DESCRIPTION

[0024] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0025] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0026] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0027] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0028] As used herein, the terms "optionally", "optional" or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0029] Preparation method

[0030] The present invention proposes a method for improving the odor binding ability of protein. According to an embodiment of the present invention, it includes: mixing a plant protein raw material with an odor compound solution to obtain a first mixture; heating the first mixture to obtain the protein-odor complex system. The preparation method of the present invention first achieves a balance between the adsorption of plant protein and odor compounds through mixing, and then heats the protein-odor mixture system. While effectively improving the aroma binding ability of protein, it has the advantages of simple operation, safety and efficiency, and can enhance the aroma and flavor of food. It has a wide range of applications and is suitable for large-scale industrial production.

[0031] According to an embodiment of the present invention, the plant protein raw material includes one or more of a rice protein raw material, a wheat gluten protein raw material, a gluten protein raw material, a corn protein raw material, a soybean protein raw material, and a pea protein raw material. Thus, the preparation method of the present invention is applicable to a variety of plant proteins and to different application scenarios.

[0032] According to an embodiment of the present invention, the odor compound solution includes one or more of aldehydes, alcohols, ketones and heterocyclics. Therefore, the preparation method of the present invention is applicable to a variety of odor compound solutions such as aldehydes, alcohols, ketones and heterocyclics, either alone or in combination, and is applicable to different application scenarios.

[0033] According to an embodiment of the present invention, the odor compound solution includes one or more of hexanal, 1-octen-3-ol, methyl heptenone and 2-pentylfuran. Exemplarily, one or more of the odor compounds such as hexanal, 1-octen-3-ol, methyl heptenone and 2-pentylfuran are used, which is suitable for different application scenarios.

[0034] According to an embodiment of the present invention, the heating treatment time is 15 to 60 minutes, and the temperature is 30 to 100°C. Thus, by heating the protein-odor complex system, the aroma binding ability of the protein is effectively improved. Exemplarily, the heating treatment time is 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, preferably 20 to 30 minutes, more preferably 30 minutes, thereby, the plant protein and the odor complex have sufficient time to interact, thereby further improving the aroma binding ability of the plant protein. Exemplarily, the temperature of the heating treatment is 30°C, 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, preferably 90 to 100°C, more preferably 100°C, thereby, according to different plant proteins, the temperature of the heating treatment is adjusted, and a suitable temperature environment is provided to activate and accelerate the interaction between the plant protein and the odor complex, but not to the extent of destroying the stability of the odor complex, thereby further improving the aroma binding ability of the plant protein.

[0035] According to an embodiment of the present invention, the method further comprises: mixing the odor compound with an organic solvent to obtain the odor compound solution. Thus, the organic solvent assists the odor compound to be better dissolved and evenly distributed, so that the odor compound is subsequently fully contacted with the plant protein.

[0036] According to an embodiment of the present invention, the organic solvent includes one or more of ethanol, methanol, acetone and ethyl acetate. Therefore, the preparation method of the present invention is applicable to organic solvents and to different application scenarios.

[0037] According to an embodiment of the present invention, the method further comprises: cooling the plant protein to obtain a plant protein sample, thereby fixing the binding state between the plant protein and the odor compound, preventing the volatilization of aroma molecules due to temperature changes, and helping to maintain the stability of the flavor of the food.

[0038] According to an embodiment of the present invention, the temperature of the cooling treatment is 0-4° C. Exemplarily, the temperature of the heating treatment is 0° C., 1° C., 2° C., 3° ​​C., 4° C. Thus, within the temperature range of 0-4° C., the volatilization rate of the aroma compounds is reduced, which helps to maintain the bound odor compounds in the plant protein sample and maintain the flavor characteristics of the food.

[0039] Plant Protein

[0040] The present invention provides a plant protein. According to an embodiment of the present invention, the plant protein is prepared according to the aforementioned method. The plant protein of the present invention has significantly improved adsorption and binding ability with odor compounds, can more effectively adsorb and retain aroma compounds, and can be added to food to enhance the aroma and flavor of the food, thereby meeting consumers' demand for food taste and flavor.

[0041] food

[0042] The present invention provides a food. According to an embodiment of the present invention, it comprises: the aforementioned plant protein

[0043] Those skilled in the art will appreciate that the characteristics and advantages described above for plant protein are also applicable to this food and will not be described in detail here.

[0044] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used are not indicated by the manufacturer and are all conventional products that can be obtained commercially.

[0045] Example 1: Co-heat treatment, preheat treatment of rice protein

[0046] The inventors mixed rice protein (RP) with four different odor compounds, performed co-heat treatment at different temperatures, and tested the adsorption capacity of rice protein on these odor compounds. The specific investigation method is as follows:

[0047] 1. Preparation of phosphate buffered saline (PBS)

[0048] Add 800 mL of distilled water to a 2000 mL beaker, and then add 8 g of NaCl, 0.2 g of KCl, 1.44 g of Na2HPO4, and 0.24 g of KH2PO4 respectively. After sufficient stirring, adjust the pH value to 7.4, and then add distilled water to make up to 1 L to obtain 0.01 mmol / L phosphate buffer for use.

[0049] 2. Preparation of odor compound stock solutions

[0050] 125.04 μL of hexanal (Hexanal, He), 135.18 μL of 1-octen-3-ol (1-Octen-3-ol, Oc), 147.09 μL of methylheptenone (Mh), and 156.52 μL of 2-pentylfuran (Pe) were separately dissolved in 10 mL of 99.99% chromatographic grade methanol solution to obtain hexanal stock solution, 1-octen-3-ol stock solution, methylheptenone stock solution, and 2-pentylfuran stock solution with the concentration of each odor compound being 100 mmol / L.

[0051] 3. Preparation of rice protein stock solution

[0052] 200 mg of rice protein was dissolved in 100 mL of 0.01 mmol / L phosphate buffer and stirred at 20° C. for 2 hours to obtain a 2 mg / mL rice protein stock solution for later use.

[0053] 4. Preparation of rice protein-odor compound mixed system

[0054] Take 5mL of the above rice protein stock solution respectively, add 0.1mL of the above odor compound stock solution diluted to 100mmol / L to each separately, and then add 4.9mL of 0.01mmol / L phosphate buffer to obtain a rice protein-odor compound mixed system with a rice protein concentration of 1mg / mL and a hexanal concentration of 1mmol / L; a rice protein-odor compound mixed system with a rice protein concentration of 1mg / mL and a 1-octen-3-ol concentration of 1mmol / L; a rice protein-odor compound mixed system with a rice protein concentration of 1mg / mL and a methyl heptenone concentration of 1mmol / L; a rice protein-odor compound mixed system with a rice protein concentration of 1mg / mL and a 2-pentylfuran concentration of 1mmol / L, and the above mixed system is allowed to stand for reaction at 30°C for 6 hours for standby use.

[0055] 5. Co-heat treatment group

[0056] 5 mL of the rice protein-odor compound mixed system was taken respectively, and heated at 40°C, 70°C, and 100°C for 30 min, respectively. After the heating, it was cooled in an ice bath for 10 min to obtain mixed solution 1 (40°C co-heating group), mixed solution 2 (70°C co-heating group), and mixed solution 3 (100°C co-heating group) with a rice protein concentration of 1 mg / mL and a hexanal concentration of 1 mmol / L; mixed solution 4 (40°C co-heating group), mixed solution 5 (70°C co-heating group), and mixed solution 6 (100°C co-heating group) with a rice protein concentration of 1 mg / mL and a 1-octen-3-ol concentration of 1 mmol / L group); mixed solution 7 (40℃ co-heating group), mixed solution 8 (70℃ co-heating group), and mixed solution 9 (100℃ co-heating group) with a rice protein concentration of 1 mg / mL and a methyl heptenone concentration of 1 mmol / L; mixed solution 10 (40℃ co-heating group), mixed solution 11 (70℃ co-heating group), and mixed solution 12 (100℃ co-heating group) with a rice protein concentration of 1 mg / mL and a 2-pentylfuran concentration of 1 mmol / L; then, the reaction was allowed to stand at 30℃ for 6 hours until the above system reached equilibrium, and composite systems 1 to 12 treated with different co-heating temperature conditions were obtained. The specific names are shown in Table 1.

[0057] Table 1 Group names of composite systems 1 to 12 treated with different co-heating temperature conditions

[0058]

[0059]

[0060] 6. Preheating treatment group

[0061] The rice protein-odor complex system-preheat treatment group was used as a control for the rice protein-odor complex system-co-heat treatment group, and the specific method was as follows:

[0062] Take 12 portions of 5mL of the above rice protein stock solution and heat treat them at 40°C, 70°C and 100°C for 30min respectively, cool in an ice bath for 10min after heating, add 0.1mL of the above different odor compound stock solution diluted to 100mmol / L respectively, then add 4.9mL of 0.01mmol / L phosphate buffer to obtain mixed solution 13 (40°C preheating group) with a rice protein concentration of 1mg / mL and a hexanal concentration of 1mmol / L, mixed solution 14 (70°C preheating group) and mixed solution 15 (100°C preheating group); mixed solution 16 (40°C preheating group) with a rice protein concentration of 1mg / mL and a 1-octen-3-ol concentration of 1mmol / L , mixed solution 17 (70°C preheating group), mixed solution 18 (100°C preheating group); mixed solution 19 (40°C preheating group), mixed solution 20 (70°C preheating group), and mixed solution 21 (100°C preheating group) with a rice protein concentration of 1 mg / mL and a methyl heptenone concentration of 1 mmol / L; mixed solution 22 (40°C preheating group), mixed solution 23 (70°C preheating group), and mixed solution 24 (100°C preheating group) with a rice protein concentration of 1 mg / mL and a 2-pentylfuran concentration of 1 mmol / L. The above mixed solutions were allowed to react at a temperature of 30°C for 6 hours until the system reached equilibrium, and composite systems 13 to 24 treated with different preheating temperature conditions were obtained. The specific names are shown in Table 2.

[0063] Table 2 Group nomenclature of composite systems 13 to 24 treated with different preheating temperature conditions

[0064]

[0065]

[0066] 7. Control group

[0067] 5 mL of the above 2 mg / mL rice protein stock solution was taken, and then 5 mL of 0.01 mmol / L phosphate buffer was added, and then heat-treated at 40°C, 70°C, and 100°C respectively as a control group without odor compound addition. The specific names are shown in Table 3.

[0068] Separately take above-mentioned 2mg / mL rice protein storing solution 5mL respectively, add above-mentioned different odor compound storing solution 0.1mL diluted to 100mmol / L separately respectively, then add 4.9mL of 0.01mmol / L phosphate buffer, obtain rice protein concentration is 1mg / mL, hexanal concentration is 1mmol / L mixed solution 25 (not thermally treated group); rice protein concentration is 1mg / mL, 1-octen-3-ol concentration is 1mmol / L mixed solution 26 (not thermally treated group); rice protein concentration is 1mg / mL, methyl heptenone concentration is 1mmol / L mixed solution 27 (not thermally treated group); rice protein concentration is 1mg / mL, 2-pentylfuran concentration is 1mmol / L mixed solution 28 (not thermally treated group), above-mentioned mixed solution is left to react at 30 ℃ of temperature conditions for 6 hours to system and reaches equilibrium, obtain the composite system 25~28 that is not thermally treated, specifically named in Table 4.

[0069] Table 3 Group names of the control group without odorous compounds added under different heat temperature conditions

[0070] Processing conditions Group naming Rice protein heat treated at 40°C alone RP-40℃ heat treatment control group Rice protein heat treated at 70℃ alone RP-70℃ heat treatment control group Rice protein heat treated at 100°C alone RP-100℃ heat treatment control group

[0071] Table 4 Group designation of composite systems 25 to 28 without heat treatment

[0072] Processing conditions Group naming Composite system 25 Rice protein mixed with hexanal without heat treatment RP+He-no heat treatment group Composite system 26 Rice protein without heat treatment mixed with 1-octen-3-ol RP+Oc-no heat treatment group Composite system 27 Rice protein mixed with methyl heptenone without heat treatment RP+Mh-no heat treatment group Composite system 28 Rice protein without heat treatment mixed with 2-pentylfuran RP+Pe-no heat treatment group

[0073] Example 2: Effect of co-heat treatment on the adsorption and binding capacity of rice protein odor compounds

[0074] The inventors used headspace solid phase microextraction-gas chromatography-mass spectrometry to determine the adsorption and binding capacity of rice protein for odor compounds. The specific method is as follows:

[0075] The sample to be tested was balanced at 70℃ for 20min, and then the headspace of 50 / 30μm DVB / CAR / PDMS extraction fiber head was extracted for 30min. After adsorption, the extraction head was inserted into the gas chromatography injector and desorbed at 250℃ for 5min. Then, the volatile substances in the sample to be tested were qualitatively and quantitatively analyzed using an Agilent 7890A-5977B gas-mass spectrometer, with helium as the carrier gas and a flow rate of 1mL / min. Then, a HP-INNOWAX (0.25μm, 30m×0.25mm) fused silica capillary column was used, and the column temperature was maintained at 40℃ for 2min and increased to 230℃ at a rate of 8℃ / min. The mass spectrometer detector used an electron impact ion source (EI), the acquisition mode was full scan, the electron ionization energy was 70eV, the ion source temperature was 230℃, and the auxiliary heater and quadrupole temperatures were 250℃ and 150℃, respectively.

[0076] The percentage of free odor compounds was calculated using the peak area of ​​the odor compounds, as shown in the following formula:

[0077]

[0078] Wherein, S1 is the peak area of ​​the odor compound in the presence of rice protein, and S0 is the peak area of ​​the odor compound in the absence of rice protein.

[0079] The results of the effects of different heat treatment methods on the ability of rice protein to adsorb and bind odor compounds are shown in Figure 1 .

[0080] The results show:

[0081] (1) After preheating or co-heating, the adsorption and binding capacity of rice protein for the four odor compounds was significantly improved. Compared with the rice protein after preheating, the rice protein after co-heating was able to adsorb and bind more odor compounds. Moreover, as the heating temperature increased during the co-heating, the adsorption and binding capacity of rice protein for odor compounds gradually increased.

[0082] (2) When the temperature of the co-heat treatment is 100°C, the binding rate of rice protein to various odor compounds is the highest, especially 2-amylfuran, with a binding rate of 27.20%; at this time, the order of the adsorption and binding ability of rice protein to the four odor compounds is: 2-amylfuran>methyl heptenone>hexanal>1-octen-3-ol; the binding rates of rice protein to hexanal, 1-octen-3-ol, methyl heptenone, and 2-amylfuran are increased from 4.22%, 2.76%, 7.15%, and 8.19% to 14.14%, 7.37%, 22.85%, and 27.20%, respectively.

[0083] The above results indicate that: compared with rice protein that has not been heat treated, heating treatment can promote its adsorption and binding ability to odor compounds; and compared with the preheating treatment of rice protein, when the rice protein-odor compound mixed system is heated, the rice protein exhibits a stronger adsorption and binding ability to odor compounds.

[0084] Example 3: Effect of co-heat treatment on the intrinsic fluorescence spectrum of rice protein

[0085] The inventors evaluated the effect of co-heat treatment on the intrinsic fluorescence spectrum of rice protein to determine the interaction and binding between odor compounds and rice protein. The specific method is as follows:

[0086] The intrinsic fluorescence spectra of each mixed system were measured using an FS5 fluorescence spectrometer, and the conditions were set as follows: the excitation wavelength was 280 nm, the emission wavelengths were 300 nm, 301 nm, 302 nm, 303 nm…400 nm, and the slit width was 5 nm.

[0087] The effects of different heat treatment methods on the intrinsic fluorescence spectrum of rice protein are shown in Figure 2(a) and Figure 2(b).

[0088] The results showed that compared with the rice protein solution group without odor compounds, the addition of odor compounds significantly reduced the maximum fluorescence absorption peak intensity of rice protein at around 340nm, indicating that the odor compounds interacted with rice proteins. The degree of reduction in the maximum fluorescence absorption peak intensity became more significant when the preheating or co-heating temperature increased, indicating that the increase in treatment temperature helped to promote the interaction between rice protein and odor compounds. For the same odor compound group at the same treatment temperature, the maximum fluorescence absorption peak intensity of the co-heating group was significantly lower than that of the preheating group, indicating that co-heating was more conducive to promoting the interaction between rice protein and odor compounds. When the co-heating temperature was 100℃, rice protein had the highest odor compound binding ability.

[0089] The above results show that when odor compounds are added to the rice protein stock solution, the fluorescence intensity of rice protein decreases, indicating that the odor compounds cause fluorescence quenching of rice protein; and as the heat treatment temperature increases, the degree of fluorescence intensity reduction becomes more significant; this suggests that the addition of odor compounds interacts and binds with rice protein, and the increase in temperature is conducive to promoting the binding effect between each other. In addition, compared with the preheating treatment group, the co-heating treatment group shows that the fluorescence quenching effect of odor compounds on rice protein is more significant; this suggests that co-heating can better promote the interaction between rice protein and odor compounds, making the odor adsorption and binding ability of rice protein stronger.

[0090] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0091] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for improving the odor binding ability of protein, characterized in that: include: Mixing the plant protein raw material with the odor compound solution to obtain a first mixture; The first mixture is subjected to a heating treatment to obtain the protein-odor complex system.

2. The method according to claim 1, characterized in that The plant protein raw material includes one or more of rice protein raw material, gluten protein raw material, gliadin protein raw material, corn protein raw material, soybean protein raw material and pea protein raw material.

3. The method according to claim 1, characterized in that: The odor compound solution includes one or more of aldehydes, alcohols, ketones, and heterocyclics; Optionally, the odor compound solution comprises one or more of hexanal, 1-octen-3-ol, methyl heptenone and 2-pentylfuran.

4. The method according to claim 1, characterized in that The heating treatment time is 15 to 60 minutes, and the temperature is 30 to 110°C.

5. The method according to claim 1, characterized in that The method further comprises: The odor compound is mixed with an organic solvent to obtain the odor compound solution.

6. The method according to claim 5, characterized in that The organic solvent includes one or more of ethanol, methanol, acetone and ethyl acetate.

7. The method according to claim 1, characterized in that The method further comprises: The plant protein is subjected to cooling treatment to obtain a plant protein sample.

8. The method according to claim 7, characterized in that The temperature of the cooling treatment is 0-4°C.

9. A plant protein, characterized in that The plant protein is prepared according to the method of claims 1 to 8.

10. A food, characterized in that include: The vegetable protein according to claim 9.

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