Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile. The findings indicated that at an ultrasonic power of 300 W, WSPSB had an 18.10 % decrease in hardness and a 14.93 % increase in specific volume compared to the 0 W. Results from CLSM, SDS-PAGE, fluorescence intensity, surface hydrophobicity, and FTIR spectroscopy revealed that ultrasonic treatment modified the secondary protein structure by increasing the proportion of β-sheets and random coils. These changes facilitated better integration of soybean protein and gluten, thereby strengthening the steamed bread’s protein network. Furthermore, analyses of volatile flavor components, molecular docking, and correlation studies indicated that alterations in the protein structure mitigated the binding of beany flavor components to proteins, leading to significant reductions in their presence—specifically, a 7.12 % decrease in 1-Octen-3-ol and an 8.47 % decrease in Furan, 2-pentyl-. Overall, ultrasound treatment effectively refined the protein network and mitigated the beany flavor in steamed bread, thereby improving its quality.

中文翻译：

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提高全豆浆馒头品质：超声处理对蛋白质结构的影响和减少豆腥味


将全大豆浆 （WSP） 掺入小麦粉中已被证明可以改善馒头的营养成分。然而，这种替代品通常会破坏蛋白质网络并引入不良的豆腥味，从而影响馒头的整体质量。本研究探讨了不同超声功率水平对含 WSP （WSPSB） 的蒸面包质量的影响，目的是改善蛋白质网络结构和风味特征。结果表明，在 300 W 的超声功率下，WSPSB 的硬度与 0 β W 相比降低了 18.10%，比容增加了 14.93%。这些变化促进了大豆蛋白和面筋的更好整合，从而加强了馒头的蛋白质网络。此外，对挥发性风味成分、分子对接和相关研究的分析表明，蛋白质结构的改变减轻了豆腥风味成分与蛋白质的结合，导致它们的存在显着减少——具体来说，1-辛烯-3-醇减少了 7.12%，呋喃，2-戊基-减少了 8.47%。总体而言，超声处理有效地细化了馒头中的蛋白质网络并减轻了豆腥味，从而提高了馒头的品质。