Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.展开更多
The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species w...The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species was S. thermophilus, L. plantarum and L. helveticus at a ratio of 2∶1.5∶1.5. The optimal fermentation parameters were temperature of 37 ℃, solids content of 12% and fermentation time of 6 h.Under above conditions, the fermented soymilk showed the highest ability to scavenge DPPH free radicals（84.3%）. Besides, the radical scavenging ability of fermented soymilk was compared with that of Baiyu lactone soymilk and bean curd which were coagulated by chemical method. The result indicated that the scavenging rate of lactone bean curd of Baiyu lactone soymilk and bean curd was only32.1% and 23.2%. According to the comparison, the free radical scavenging ability of soymilk was significantly improved by lactic acid fermentation. This product which had no beany flavor would be beneficial to human health.展开更多
Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by ...Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404). As such, fermentation products other than isoflavone aglycones may also exert lipid metabolism-modulating effects. Therefore, the present study aimed to compare the metabolites in soymilk (SM), F4404, and F4408 via a metabolomics approach. Various aglycones including isoflavones, flavones, flavonols, and flavanones increased in both F4404 and F4408 compared with SM. The increases in isoflavone and flavanone aglycones were greater in F4408 than in F4404. Some types of dipeptides and free amino acids, especially ornithine, increased in both fermented soymilks. The increase in free amino acids, especially ornithine, was higher in F4408 than in F4404. Thus, F4408 exhibited stronger glycosidase and protease activities than F4404. Functional components produced by lactic acid fermentation are known to improve lipid metabolism. Therefore, it is suggested that not only isoflavone aglycones but also other functional components exert lipid metabolism-modulating effects in fermented soymilks, especially soymilk fermented using TUA-4408L.展开更多
Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk ...Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk factors favorably, involving mechanisms similar to estrogen. The study aimed to assess the effects of soymilk on serum insulinemic status and hs-C reactive protein (CRP) levels of postmenopausal women of Bangladesh. Methods: Thirty-six women (aged 50 ± 5 years, M ± SD) participated in a randomized, un-blind, open-ended, crossover study design for 52 days. During the study period, the patients made four visits (before and after the intervention including the washout period). The soymilk group consumed 350 mL of milk twice a day for 21 days;the milk contained ~30 mg of isoflavones. Fasting blood glucose (FBG), postprandial glucose (PPG), HbA1c, serum insulin, and hs-CRP were measured on day 0, day 21, day 31, and day 51 with a 10-day washout period. Paired t-test was performed to determine the effects of soymilk on the CVD risks among postmenopausal women and a student t-test was performed for group comparison. Statistical tests were considered significant at p value of ≤0.05. Results: The mean (±SD) BMI of the postmenopausal women was 25.14 ± 3.55 kg/m<sup>2</sup>. In the consumption of soymilk no significant changes were found in glycemic, insulinemic, and hs-CRP levels between and within the groups. After crossover, a significant change was observed in FBG (5.18 ± 0.49 vs 5.56 ± 0.43, p = 0.005) in the soymilk group. No significant changes were observed in other parameters within or between the groups. However, FBG and hs-CRP levels were found to improve but not significantly at the end of 51 days. Conclusions: Soy isoflavones did not improve serum insulinemic status and hs-C reactive protein (CRP) levels among Bangladeshi postmenopausal women. Further studies need to be elucidated by considering a follow-up study with a large sample size.展开更多
[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through s...[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.展开更多
Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screene...Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screened for probiotic candidates.To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation,their performance at pH(2.5-3.0)and bile salt(0.3-0.5 mg/100 mL)were evaluated,and two strains(Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001)were selected.Further,the obtained strains showed excellent gastrointestinal fluid resistance ability,cell adhesion susceptibility,β-glucosidase activity,and were sensitive to the various antibiotics.LAB both strains and fermented soymilk supernatant(FSMS)displayed a strong inhibitory effect on pathogenic strains.Nevertheless,when treated with catalase and proteases at pH 6.2,FSMS demonstrated a significant decrease of antibacterial activity.Finally,the antioxidant results indicated fermented soymilk(FSM)has stronger antioxidant activity than non-fermented soymilk(NFSM)by evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity,2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)radical scavenging activity,and ferric reducing antioxidant power(FRAP).The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.展开更多
The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consump...The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.展开更多
In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipe...In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipeptidyl peptidase IV (DPP- IV) and advanced glycation end products (AGEs) formation were conducted using 70% ethanol (EtOH) extraction of freeze-dried soymilk yogurt. Soymilk yogurt produced using Weissella confusa TOKAI 2 showed the highest inhibition rate in the α-amylase inhibition assay, while soymilk yogurt produced using Lactiplantibacillus plantarum TOKAI 17 showed the highest inhibition rates in the α-glucosidase and DPP-Ⅳ inhibition assays, respectively. Soymilk yogurt produced using Streptococcus macedonicus TOKAI 4 showed the highest inhibitory activities in Nω-(carboxymethyl) arginine (CMA) and Nε-(carboxymethyl) lysine (CML) formation, respectively. Furthermore, soymilk yogurt prepared using Lb. plantarum TOKAI 17 and Lactiplantibacillus pentosus TOKAI 35 exhibited higher proportions of aglycone isoflavones than soymilk and showed a higher fluorescent AGEs inhibitory activity than that of soymilk (p < 0.05). Interestingly, the inhibition assay assessing fluorescent AGEs formation using isoflavones indicated that aglycone-type isoflavones, such as genistein and daidzein, had higher inhibitory activities than that of glycosides (p < 0.05). These results indicate that soymilk yogurt produced using Lb. plantarum TOKAI 17 and Lb. pentosus TOKAI 35 had inhibitory effects on α-glucosidase, DPP-Ⅳ, and AGEs formation in vitro, and that aglycone isoflavones might inhibit the formation of fluorescent AGEs.展开更多
The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers a...The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers and also inconvenient for lactose intolerance and vegans.Soymilk,as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals,vitamins,microbial,and sensory properties of the products using the established methods.Significant differences(p<0.05)exits among the yoghurt samples in the micronutrient contents.The soymilk substitution produced yoghurts with trace/macro mineral contents’range of 0.14–28.50 mg/100 g and vitamin contents(ranged 0.02–0.43 mg/100 g)that were of comparable range of values with the yoghurt made with 100%cow’s milk(0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins).Generally,no significant difference(p<0.05)was observed in most of the sensory attributes evaluated(range 8.00–8.01)in the entire samples(except in the 100%soymilk yoghurt).The microbial analysis proved the safety of the entire products for consumption.These showed the positive effect of substituting soymilk for cow’s milk at all the levels used,thus,the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100%soymilk substitution and enjoy the functional health benefits of yoghurt.Also,the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.展开更多
以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调...以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调性,但其能耗高,生产效率较低;喷雾干燥处理的发酵豆乳粉具有较好的色泽、外观和冲调性,且水分含量低,其乳酸菌活菌数和贮藏稳定性略低于真空冷冻干燥,贮藏6个月后的活菌数仍能保持在7.31 lg CFU/g,且其干燥速度快,能耗小,适于发酵豆乳粉的规模化生产;与其他两种方式相比,45℃热风干燥处理的发酵豆乳粉冲调性和贮藏稳定性最差。综上,考虑到生产效率、能耗优势和产品质量,建议在发酵豆乳粉生产中运用喷雾干燥技术。展开更多
基金Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570)the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118)the Academic Backbone'Project of Northeast Agricultural University(20XG11)。
文摘Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.
基金Supported by Key Technology Research and Development Program of Tianjin(11ZCKNC01800)~~
文摘The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species was S. thermophilus, L. plantarum and L. helveticus at a ratio of 2∶1.5∶1.5. The optimal fermentation parameters were temperature of 37 ℃, solids content of 12% and fermentation time of 6 h.Under above conditions, the fermented soymilk showed the highest ability to scavenge DPPH free radicals（84.3%）. Besides, the radical scavenging ability of fermented soymilk was compared with that of Baiyu lactone soymilk and bean curd which were coagulated by chemical method. The result indicated that the scavenging rate of lactone bean curd of Baiyu lactone soymilk and bean curd was only32.1% and 23.2%. According to the comparison, the free radical scavenging ability of soymilk was significantly improved by lactic acid fermentation. This product which had no beany flavor would be beneficial to human health.
文摘Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404). As such, fermentation products other than isoflavone aglycones may also exert lipid metabolism-modulating effects. Therefore, the present study aimed to compare the metabolites in soymilk (SM), F4404, and F4408 via a metabolomics approach. Various aglycones including isoflavones, flavones, flavonols, and flavanones increased in both F4404 and F4408 compared with SM. The increases in isoflavone and flavanone aglycones were greater in F4408 than in F4404. Some types of dipeptides and free amino acids, especially ornithine, increased in both fermented soymilks. The increase in free amino acids, especially ornithine, was higher in F4408 than in F4404. Thus, F4408 exhibited stronger glycosidase and protease activities than F4404. Functional components produced by lactic acid fermentation are known to improve lipid metabolism. Therefore, it is suggested that not only isoflavone aglycones but also other functional components exert lipid metabolism-modulating effects in fermented soymilks, especially soymilk fermented using TUA-4408L.
文摘Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk factors favorably, involving mechanisms similar to estrogen. The study aimed to assess the effects of soymilk on serum insulinemic status and hs-C reactive protein (CRP) levels of postmenopausal women of Bangladesh. Methods: Thirty-six women (aged 50 ± 5 years, M ± SD) participated in a randomized, un-blind, open-ended, crossover study design for 52 days. During the study period, the patients made four visits (before and after the intervention including the washout period). The soymilk group consumed 350 mL of milk twice a day for 21 days;the milk contained ~30 mg of isoflavones. Fasting blood glucose (FBG), postprandial glucose (PPG), HbA1c, serum insulin, and hs-CRP were measured on day 0, day 21, day 31, and day 51 with a 10-day washout period. Paired t-test was performed to determine the effects of soymilk on the CVD risks among postmenopausal women and a student t-test was performed for group comparison. Statistical tests were considered significant at p value of ≤0.05. Results: The mean (±SD) BMI of the postmenopausal women was 25.14 ± 3.55 kg/m<sup>2</sup>. In the consumption of soymilk no significant changes were found in glycemic, insulinemic, and hs-CRP levels between and within the groups. After crossover, a significant change was observed in FBG (5.18 ± 0.49 vs 5.56 ± 0.43, p = 0.005) in the soymilk group. No significant changes were observed in other parameters within or between the groups. However, FBG and hs-CRP levels were found to improve but not significantly at the end of 51 days. Conclusions: Soy isoflavones did not improve serum insulinemic status and hs-C reactive protein (CRP) levels among Bangladeshi postmenopausal women. Further studies need to be elucidated by considering a follow-up study with a large sample size.
基金Supported by School-level Scientific Research Project of Huanggang Normal University(2011CA069)Outstanding Young and Middle-aged Scientific and Technological Innovation Team of Colleges and Universities in Hubei Province(T201820)。
文摘[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.
文摘Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screened for probiotic candidates.To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation,their performance at pH(2.5-3.0)and bile salt(0.3-0.5 mg/100 mL)were evaluated,and two strains(Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001)were selected.Further,the obtained strains showed excellent gastrointestinal fluid resistance ability,cell adhesion susceptibility,β-glucosidase activity,and were sensitive to the various antibiotics.LAB both strains and fermented soymilk supernatant(FSMS)displayed a strong inhibitory effect on pathogenic strains.Nevertheless,when treated with catalase and proteases at pH 6.2,FSMS demonstrated a significant decrease of antibacterial activity.Finally,the antioxidant results indicated fermented soymilk(FSM)has stronger antioxidant activity than non-fermented soymilk(NFSM)by evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity,2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)radical scavenging activity,and ferric reducing antioxidant power(FRAP).The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.
基金supported by the National Natural Science Foundation of China(Project No.32160547)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)+2 种基金Central Government Guide Local Special Fund Project(20212ZDD02008)State Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZA-201910)Nanchang University High-Value Patent Cultivation Program.
文摘The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.
基金supported by a grant from the Tokai University and Probio LLC.
文摘In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipeptidyl peptidase IV (DPP- IV) and advanced glycation end products (AGEs) formation were conducted using 70% ethanol (EtOH) extraction of freeze-dried soymilk yogurt. Soymilk yogurt produced using Weissella confusa TOKAI 2 showed the highest inhibition rate in the α-amylase inhibition assay, while soymilk yogurt produced using Lactiplantibacillus plantarum TOKAI 17 showed the highest inhibition rates in the α-glucosidase and DPP-Ⅳ inhibition assays, respectively. Soymilk yogurt produced using Streptococcus macedonicus TOKAI 4 showed the highest inhibitory activities in Nω-(carboxymethyl) arginine (CMA) and Nε-(carboxymethyl) lysine (CML) formation, respectively. Furthermore, soymilk yogurt prepared using Lb. plantarum TOKAI 17 and Lactiplantibacillus pentosus TOKAI 35 exhibited higher proportions of aglycone isoflavones than soymilk and showed a higher fluorescent AGEs inhibitory activity than that of soymilk (p < 0.05). Interestingly, the inhibition assay assessing fluorescent AGEs formation using isoflavones indicated that aglycone-type isoflavones, such as genistein and daidzein, had higher inhibitory activities than that of glycosides (p < 0.05). These results indicate that soymilk yogurt produced using Lb. plantarum TOKAI 17 and Lb. pentosus TOKAI 35 had inhibitory effects on α-glucosidase, DPP-Ⅳ, and AGEs formation in vitro, and that aglycone isoflavones might inhibit the formation of fluorescent AGEs.
文摘The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers and also inconvenient for lactose intolerance and vegans.Soymilk,as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals,vitamins,microbial,and sensory properties of the products using the established methods.Significant differences(p<0.05)exits among the yoghurt samples in the micronutrient contents.The soymilk substitution produced yoghurts with trace/macro mineral contents’range of 0.14–28.50 mg/100 g and vitamin contents(ranged 0.02–0.43 mg/100 g)that were of comparable range of values with the yoghurt made with 100%cow’s milk(0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins).Generally,no significant difference(p<0.05)was observed in most of the sensory attributes evaluated(range 8.00–8.01)in the entire samples(except in the 100%soymilk yoghurt).The microbial analysis proved the safety of the entire products for consumption.These showed the positive effect of substituting soymilk for cow’s milk at all the levels used,thus,the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100%soymilk substitution and enjoy the functional health benefits of yoghurt.Also,the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.
文摘以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调性,但其能耗高,生产效率较低;喷雾干燥处理的发酵豆乳粉具有较好的色泽、外观和冲调性,且水分含量低,其乳酸菌活菌数和贮藏稳定性略低于真空冷冻干燥,贮藏6个月后的活菌数仍能保持在7.31 lg CFU/g,且其干燥速度快,能耗小,适于发酵豆乳粉的规模化生产;与其他两种方式相比,45℃热风干燥处理的发酵豆乳粉冲调性和贮藏稳定性最差。综上,考虑到生产效率、能耗优势和产品质量,建议在发酵豆乳粉生产中运用喷雾干燥技术。
