Huo Chunyan, Yang Xiaoyu, Li Liang
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chem X. 2023 Jan 16;17:100578. doi: 10.1016/j.fochx.2023.100578. eCollection 2023 Mar 30.
LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, digestion and antioxidant capacity of soymilk fermented by different Lactic acid bacteria (LAB). The results showed that fat content of -S (0.77 g/100 mL) was the lowest, which proved that had a significant effect on lipid degradation, the protein content of -S (23.01 mg/mL) was higher. -S and -S were more acceptable to people, as well as high overall ratings. fermented soymilk has better suspension stability and smaller particle size. The fermented soymilk showed higher free amino acids (FAA) content, peptide content and stronger antioxidant activity than soymilk after digestion. The soymilk fermented by contained higher FAA content and contained the highest peptide content compared with other strains. -S and -S showed stronger DPPH scavenging rate and FARP, which were 57.03 % and 52.78 % stronger than unfermented soymilk, respectively. These results may be provided a theoretical basis for the strain screening of fermented soymilk.
乳酸菌发酵可以减少豆腥味，降低豆浆的致敏性，提高豆浆的消化率，易于被消费者接受。本研究评估了不同乳酸菌（LAB）发酵豆浆的特性、稳定性、消化性和抗氧化能力。结果表明，-S的脂肪含量（0.77 g/100 mL）最低，这证明其对脂质降解有显著影响，-S的蛋白质含量（23.01 mg/mL）较高。-S和-S更受人们接受，综合评分也较高。发酵豆浆具有更好的悬浮稳定性和更小的粒径。发酵豆浆消化后比豆浆表现出更高的游离氨基酸（FAA）含量、肽含量和更强的抗氧化活性。与其他菌株相比，由发酵的豆浆含有更高的FAA含量，而含有最高的肽含量。-S和-S表现出更强的DPPH清除率和FARP，分别比未发酵豆浆强57.03%和52.78%。这些结果可为发酵豆浆的菌株筛选提供理论依据。
