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

Oil bodies (OBs) are lipid-storing organelles of soybean seeds and the source substrates for enzymatic oxidation reaction soymilk flavour formation. However, triacylglycerols (TAGs) in OBs surrounded by a membrane composed phospholipids embedded with integral oleosins to prevent them from being hydrolyzed lipase. Therefore, specific process formation becomes complicated is not well understood. In this study, optimal substrate, OBs, were extracted sucrose washed water at pH 11.0. The products (i.e., lipid hydroperoxides, volatile compounds) systems, as showed that phospholipase A2 (PLA2) can directly hydrolyze external (PLs) pancreatic lipase internal TAGs only after or PLs hydrolyzed. Phospholipase D (PLD) cannot OBs. These findings great significance understanding mechanism further improving soymilk.