College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China; Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
Food Chem. 2021 May 30;345:128612. doi: 10.1016/j.foodchem.2020.128612. Epub 2020 Dec 8.
In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavonoids, phenolic acids, isoflavones and antioxidant capacity of soymilk samples. Overall, the soymilk prepared by W-BAF exhibited a higher level of total phenolic content and antioxidant activity. The soymilk samples prepared by W-BBF presented higher values for total flavonoid content and ferric-reducing antioxidant power assay. The soymilk prepared by W-BBF presented higher subtotal values of phenolic acids. In comparison, the soymilk prepared by D-BAF exhibited high amount of total isoflavones followed by the soymilk processed by W-BAF. Overall, the wet method was found to be responsible for improved phenolic contents and antioxidant activity of soymilk sample.
在本研究中，通过采用干法-生浆过滤（D-BAF）、干法-熟浆过滤（D-BBF）、湿法-生浆过滤（W-BAF）和湿法-熟浆过滤（W-BBF）等方法，从 15 种大豆品种中制备了豆浆样品。不同品种的大豆和加工技术对豆浆样品的总酚、总黄酮、酚酸、异黄酮和抗氧化能力有显著影响。总体而言，W-BAF 制备的豆浆样品总酚含量和抗氧化活性较高。W-BBF 制备的豆浆样品总黄酮含量和铁还原抗氧化能力测定值较高。W-BBF 制备的豆浆样品总酚酸的总和值较高。相比之下，D-BAF 制备的豆浆样品总异黄酮含量较高，其次是 W-BAF 处理的豆浆样品。总的来说，湿法处理有助于提高豆浆样品的酚类物质含量和抗氧化活性。
