Soybean Protein Hydrolysate Composition for Hexanal Odor Reduction
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Solution Overview
Problem
Existing methods for reducing soybean odor in soybean products are inadequate, particularly in addressing the distinctive green-beany odor caused by n-hexanal, which is challenging for consumer acceptance.
Innovation Solution
The addition of an endo-type protease to soybean protein-containing ingredients, followed by the inclusion of a whey peptide, hydrolyzes soybean protein to bind and reduce free hexanal, thereby minimizing the soybean odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If heat treatment is applied to inactivate LOX, then n-hexanal production is suppressed, but the process requires high temperature treatment and multiple steps
Solution Approach 1:
The patent applies preliminary action by adding endo-type protease to hydrolyze soybean protein before the formation of n-hexanal odor compounds. This pre-treatment binds hexanal to protein hydrolysates, preventing the development of strong soybean odor without requiring subsequent high-temperature heat treatment steps to inactivate enzymes.
Solution Approach 2:
The patent replaces the thermal mechanism (heat treatment) with a biochemical mechanism (proteolytic hydrolysis). Instead of using high temperature to inactivate LOX and prevent odor formation, the invention uses endo-type protease to hydrolyze protein and bind hexanal, achieving odor reduction through chemical binding rather than thermal denaturation.
2Object-generated harmful factors
If endo-type protease is added to hydrolyze soybean protein, then free hexanal is bound and soybean odor is reduced, but additional enzyme addition step is required
Solution Approach 1:
The patent merges the protease hydrolysis step with the existing soybean processing workflow. The endo-type protease is added to the soybean slurry or extract during normal processing, combining the odor-reduction function with the protein extraction or product formulation steps, thereby minimizing additional process time and maintaining productivity.
3Object-generated harmful factors
If whey peptide is added to bind hexanal, then soybean odor is reduced, but additional ingredient cost is incurred
Solution Approach 1:
The patent optimizes the molecular weight parameters of the protease hydrolysates to achieve effective hexanal binding. By controlling the hydrolysis degree and selecting appropriate molecular weight ranges, the invention achieves odor reduction using the protein hydrolysates themselves, reducing or eliminating the need for additional expensive ingredients like whey peptides.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively reduces soybean odor without complex steps, applicable to a wide range of soybean-based products, enhancing consumer acceptance.
Implementation Method 1
adding an endo-type protease to a soybean protein-containing ingredient to generate a soybean protein hydrolysate
Implementation Method 2
the hydrolysis of soybean protein by the endo-type protease increases the amount of bound hexanal
Implementation Method 3
adding a whey peptide to the soybean protein-containing ingredient similarly reduces free hexanal, as the peptide binds to it
Data Source
Figure 1~2
AI summary
The present invention is directed to elucidate the mechanism of the effect of reducing soybean odor due to a protease and to provide a method for producing a soybean composition with improved flavor. The present invention relates to a soybean composition with reduced soybean odor, comprising one or two selected from the following components (a) and (b): (a) a soybean protein hydrolysate obtained by hydrolyzing a soybean protein-containing ingredient with an endo-type protease and (b) a composition comprising soybean protein and a whey peptide.