Volatile flavor and digestion behavior of peanut protein-based patties: Role of lipid type and oil phase incorporation method
文献类型： 外文期刊
作者： Chen, Ying 1 ; Zhang, Lin 1 ; Wang, Weifei 2 ;
作者机构： 1.Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
关键词： Plant-based patties; Acylglycerol; Volatile flavor; Digestion behavior
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 68 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of lipid types [triacylglycerol (TAG) and diacylglycerol (DAG)] and oil incorporation methods (direct addition and emulsion addition) on the volatile flavor and digestion behavior of peanut protein patties. Using gas chromatography-mass spectrometry (GC-MS), we identified 26 volatile compounds in fresh oil-free patties, including aldehydes (7), alcohols (7), acids (3), ketones (3), pyrazines (2), furans (2) and 2 other compounds. Meanwhile, it was observed that DAG significantly increased the concentration of aldehydes, alcohols and pyrazines (e.g., nonanal, 2-ethyl-1-hexanol and 3-ethyl-2,5-dimethyl-pyrazine) in cooked patties compared to TAG, but pre-emulsification reduced its flavor contribution. Moreover, direct oil addition improved spice retention via hydrophobic interactions, while emulsified lipids minimized flavor loss through a compact protein network. During digestion, the free oil phase promoted the proteolysis of patties, whereas the pre-emulsified lipid accelerated the occurrence of lipolysis. The bioavailability of fat-soluble nutrients ranked as DAG emulsion > TAG emulsion > DAG > TAG, highlighting the efficacy of emulsified DAG in nutrient absorption. This work will provide a reference for the application of lipids in meat analogs.
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