Chang Sam K C, Tan Yingying
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Biloxi, MS 39567, USA.
Antioxidants (Basel). 2024 Jun 21;13(7):755. doi: 10.3390/antiox13070755.
Both the soybean variety and processing method affect the end soybean product's characteristics. This study's objective was to characterize the effects of four extraction methods (variations of soaking and grinding) combined with cooking on the content and composition of phenolic substances and the antioxidant and anti-DU145 prostate cancer cell proliferation properties of soymilks prepared from a yellow soybean of the ProSoy variety, which is a high-protein variety. The results showed that the soymilk processing yield was the greatest using method 4, although method 2 gave the highest solid and protein yields by about 14 and 12%, respectively. Method 4, a two-step grinding method, also gave increased yields (8 and 7% for solids and proteins, respectively), and in all but one instance produced higher total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and total isoflavone content values in both raw and cooked soymilks as compared to method 1. Cooking the soymilks reduced 14-17% of their total phenolic substances. Cooking reduced the anti-cancer capacity of the phenolic extracts from the soymilk prepared using method 4 by increasing the IC50 value from about 4.9 mg/mL to 6.8 mg/mL. The increases in phenolic compounds and antioxidants produced in the Prosoy soymilks using methods 2 and 4, with simultaneous increases in product and solid yields, are of significant benefit to the soymilk industry and consumer health.
大豆品种和加工方法都会影响最终大豆产品的特性。本研究的目的是表征四种提取方法（浸泡和研磨的不同方式）与烹饪相结合对酚类物质的含量和组成，以及用高蛋白品种ProSoy黄大豆制备的豆浆的抗氧化和抗DU145前列腺癌细胞增殖特性的影响。结果表明，使用方法4时豆浆的加工产量最高，尽管方法2的固体和蛋白质产量分别约高14%和12%，为最高。方法4是一种两步研磨法，其产量也有所提高（固体和蛋白质分别提高8%和7%），并且除了一个实例外，与方法1相比，在生豆浆和熟豆浆中，它在所有情况下都产生了更高的总酚含量（TPC）、总黄酮含量（TFC）、缩合单宁含量（CTC）和总异黄酮含量值。煮豆浆会使其总酚类物质减少14 - 17%。煮豆浆会降低用方法4制备的豆浆中酚类提取物的抗癌能力，使IC50值从约4.9 mg/mL增加到6.8 mg/mL。使用方法2和4在Prosoy豆浆中产生的酚类化合物和抗氧化剂的增加，同时产品和固体产量也增加，这对豆浆行业和消费者健康具有显著益处。
