Meng Weimin, Hu Miao, Gao Yaxin, Zhang Pengfei, Wang Jiao, Yuan Zifan, Li Shuying, Wang Fengzhong
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
Food Chem. 2025 Jun 1;476:143433. doi: 10.1016/j.foodchem.2025.143433. Epub 2025 Feb 16.
The high-value utilization of okara is vital for promoting sustainable practices in the soybean industry and addressing global food security challenges. This study investigated the effects of Bacillus subtilis BSNK-5 fermentation on okara's nutritional, structural, and functional properties. BSNK-5 fermentation effectively degraded insoluble dietary fiber, protein, and fat into soluble fiber, peptides, amino acids, and fatty acids, while reducing trypsin inhibitors and antigenic proteins. It also increased phenolic compounds, promoted the conversion of glycosides to aglycones, and enhanced digestibility and nutritional quality. After fermentation with BSNK-5, the surface wrinkles of the okara were reduced, and the particles became smaller. Additionally, BSNK-5 fermentation improved water-holding, oil-holding, swelling capacities, antioxidant activity, cholesterol binding, glucose absorption, and antihypertensive properties. These results highlight the potential of BSNK-5 fermentation to enhance okara's nutritional and functional value, providing valuable raw materials for the food industry.
豆渣的高值化利用对于促进大豆产业的可持续发展以及应对全球粮食安全挑战至关重要。本研究调查了枯草芽孢杆菌BSNK-5发酵对豆渣营养、结构和功能特性的影响。BSNK-5发酵有效地将不溶性膳食纤维、蛋白质和脂肪降解为可溶性纤维、肽、氨基酸和脂肪酸，同时减少胰蛋白酶抑制剂和抗原蛋白。它还增加了酚类化合物，促进糖苷向苷元的转化，并提高了消化率和营养品质。用BSNK-5发酵后，豆渣的表面皱纹减少，颗粒变小。此外，BSNK-5发酵改善了持水、持油、膨胀能力、抗氧化活性、胆固醇结合、葡萄糖吸收和降压特性。这些结果突出了BSNK-5发酵提高豆渣营养和功能价值的潜力，为食品工业提供了有价值的原料。
