Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 27; no. 4; pp. 627 - 637
• Main Authors: Qiying TIAN, Yufei HUA
• Format: Journal Article
• Language: Japanese
• Published: The Japanese Society for Food Science and Technology 01.07.2021

Oil bodies (OBs) are lipid-storing organelles of soybean seeds and the source of substrates for the enzymatic oxidation reaction of soymilk flavour formation. However, the triacylglycerols (TAGs) in the OBs are surrounded by a membrane composed of phospholipids embedded with integral oleosins to pre...