Abstract
Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of moromi fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after moromi fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during koji fermentation and reduced in the prior phase of moromi fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue.
Highlights
Soy sauce is a traditional condiment prepared by months of enzymatic brewing of a mixture of soybean, wheat, and salt (Cui, Zhao, Li, Zhao, & Sun, 2014)
3.1 | Changes in lipids distribution during soy sauce production
Few references focused on changes in oil body morphology in the brewing process of soy sauce
Summary
Soy sauce is a traditional condiment prepared by months of enzymatic brewing of a mixture of soybean, wheat, and salt (Cui, Zhao, Li, Zhao, & Sun, 2014). It is used as a condiment or seasoning sauce around the world due to its characteristic aroma accompanied by the intense umami taste (Feng et al, 2014; Lioe, 2016). To investage the changes of fatty acid composition and lipids morphology in soy sauce brewing will deepen the cognition of relationship between lipids transformation and flavor compounds development. The changes in fatty acid composition of total lipid and its fractions, including free fatty acids (FFAs), neutral lipids (NLs), and phospholipids (PLs), were analyzed
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