Yan Yaxin, Fan Xiangrong, Hua Dong, Liu Xiaoqing, Li Chunling, Li Zixuan, Bai Miao, Zhang Yaru, Liu He
College of Food Science and Technology, Bohai University, Jinzhou, China.
Fuxin Drug Inspection Institute Co. Ltd., Fuxin, China.
J Sci Food Agric. 2025 Jan 30;105(2):1312-1323. doi: 10.1002/jsfa.13920. Epub 2024 Oct 1.
This study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture of papain, acid protease, and Lactiplantibacillus plantarum were employed for the enzymatic hydrolysis of SM.
Sensory evaluation and nutritional and flavor analyses were performed with yogurt produced after SM enzymatic hydrolysis. The enzymatic hydrolysis improved yogurt quality significantly in comparison with non-enzymatically hydrolyzed soybean meal yogurt (SMY) by accelerating the decrease in pH and shortening the duration of fermentation. Enzymatic hydrolysis also reduced beany flavors and bitterness and enhanced the aromatic compound, flavor-related amino acid, and organic acid content, rendering the yogurt more appealing to consumers. Microstructural analysis revealed favorable characteristics that textural and rheological properties of the yogurt produced after enzymatically hydrolyzed SM were improved.
In this study, the biotechnological approach was used to demonstrate the efficacy of enzymatic hydrolysis in improving the quality and value of SM, promoting the efficient application of SM in the food industry. © 2024 Society of Chemical Industry.
本研究探索酶解作为一种改性豆粕（SM）的方法。它可以减小颗粒尺寸、改善风味，并将大分子转化为可吸收的营养物质。目的是提供有关豆粕使用的技术信息。单独使用木瓜蛋白酶、木瓜蛋白酶与酸性蛋白酶的组合，以及木瓜蛋白酶、酸性蛋白酶和植物乳杆菌的混合物对豆粕进行酶解。
对豆粕酶解后生产的酸奶进行感官评价、营养和风味分析。与未酶解的豆粕酸奶（SMY）相比，酶解通过加速pH值下降和缩短发酵时间显著改善了酸奶质量。酶解还减少了豆腥味和苦味，提高了芳香化合物、风味相关氨基酸和有机酸的含量，使酸奶对消费者更具吸引力。微观结构分析表明，酶解豆粕后生产的酸奶的质地和流变学特性具有良好的特征。
在本研究中，采用生物技术方法证明了酶解在提高豆粕质量和价值方面的功效，促进了豆粕在食品工业中的高效应用。© 2024化学工业协会。
