Zhang Xinyu, Long Jie, Liu Jun, Hua Yufei, Zhang Caimeng, Li Xingfei
School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Foods. 2024 Jan 20;13(2):330. doi: 10.3390/foods13020330.
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve its fermentation characteristics, soybean whey was treated with electrodialysis desalination, vacuum concentration and lactic acid bacteria (LAB) fermentation. The results showed that electrodialysis desalination increased the fermentation rate and the number of viable lactic acid bacteria of soybean whey yogurt. More than 90% of the antinutritional factor level (urease and trypsin inhibitory activity) was removed due to high-temperature denaturation inactivation and LAB degradation. Concentrated desalted soybean whey yogurt (CDSWY) possessed larger values for firmness and consistency, and a denser network microstructure compared with undesalted yogurt. Over 90% of off-flavors including hexanal, 1-octen-3-ol and 1-octen-3-one were removed after electrodialysis desalination and concentration treatment. Meanwhile, the newly generated β-damascenone through carotenoid degradation and 2,3-butanedione improved the pleasant flavor and sensory quality of CDSWY, while the salty taste of CSWY lowered its sensory quality. This study provided a theoretical basis for better utilization of soybean whey to develop a plant-based yogurt like dairy yogurt.
大豆乳清含有高水平的不良风味物质和抗营养因子，通常被认为不适用于直接应用于食品工业。在这项工作中，为了减少豆腥味和抗营养因子，并改善其发酵特性，对大豆乳清进行了电渗析脱盐、真空浓缩和乳酸菌（LAB）发酵处理。结果表明，电渗析脱盐提高了大豆乳清酸奶的发酵速率和乳酸菌活菌数。由于高温变性失活和LAB降解，超过90%的抗营养因子水平（脲酶和胰蛋白酶抑制活性）被去除。与未脱盐的酸奶相比，浓缩脱盐大豆乳清酸奶（CDSWY）具有更大的硬度和稠度值，以及更致密的网络微观结构。电渗析脱盐和浓缩处理后，超过90%的包括己醛、1-辛烯-3-醇和1-辛烯-3-酮在内的不良风味物质被去除。同时，通过类胡萝卜素降解新生成的β-大马酮和2,3-丁二酮改善了CDSWY的宜人风味和感官品质，而CSWY的咸味降低了其感官品质。本研究为更好地利用大豆乳清开发类似乳制品酸奶的植物基酸奶提供了理论依据。
