The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method

作者：Xiaoyue Zhang, Guozhi Ji, Yan Zhao, Bingyu Chen, Wenhui Li, Zimeng Guo, Shan He, András Kőris, Xuchun Zhu, Zhishen Mu, Hongzhi Liu · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14193363 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Probiotics and Fermented Foods、Meat and Animal Product Quality

) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet-sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds-including aldehydes, alcohols, acids, ketones, and furans-were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and pr...