To understand the effect of the process on the lubrication properties of soybean milk,the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed.Results showed that soaking t...To understand the effect of the process on the lubrication properties of soybean milk,the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed.Results showed that soaking temperatures of 20℃and 40℃had the most positive impact on the mouthfeel of soybean milk,with the latter(40℃)yielding the lowest friction coefficient.Higher soaking temperatures(60℃and 80℃)led to larger particles,higher friction coefficients,and lower consumer acceptance.The differences in soaking temperatures caused varying degrees of protein expansion or denaturation,which interacted with polysaccharides and lipids to form substances with different particle sizes.The larger particles tended to roll on the friction pair,while the smaller particles tended to slide on the friction pair or form a droplet film,resulting in a smaller coefficient of friction.This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.展开更多
[Objective] The paper was too explore and compare methods of DNA extraction from raw soybean milk.[Method] Taken the soybean milk purchased from market as the material,pyrolysis method,isopropanol precipitation method...[Objective] The paper was too explore and compare methods of DNA extraction from raw soybean milk.[Method] Taken the soybean milk purchased from market as the material,pyrolysis method,isopropanol precipitation method,CTAB method,SDS method,high-salt low-pH and guanidine isothiocyanate method,as well as their improved methods were used to extract genomic DNA,and the extraction effects of these methods were compared by detecting the DNA using optical density,agarosegel electrophoresis and polymerase chain reaction（PCR）methods.[Result] The genomic DNA extracted by all methods except isopropanol precipitation method could be used in PCR reaction.Meanwhile,the high DNA concentration and purity will be gained by different methods in the order of high-salt low-pH method,high-salt low-pH method,improved CTAB method,improved isopropanol precipitation method,guanidine isothiocyanate method and improved pyrolysis method.[Conclusion] These methods are simply to operate,fast to gain results,and suitable for the extraction of total DNA from raw soybean milk.展开更多
Thirty-six Pampinta ewes were used in a completely randomized design to examine the effectiveness of soybean (SO) and linseed (LO) oils to reduce the concentration of the atherogenic fatty acids (FA) of milk (C12:0 to...Thirty-six Pampinta ewes were used in a completely randomized design to examine the effectiveness of soybean (SO) and linseed (LO) oils to reduce the concentration of the atherogenic fatty acids (FA) of milk (C12:0 to C16:0) and increase the content of conjugated linoleic (cis-9, trans-11 C18:2) also called rumenic acid (RA) and vaccenic acids (trans-11C18:1, VA). Six ewes per treatment received a Control diet alone (71% alfalfa hay and 29% concentrate) or supplemented (0.24 kg/ewe·day) with pure oils (SO100 or LO100) or their blend at (%) SO75-LO25, SO50-LO50 and SO25-LO75. Milk yield, milk fat content and milk fat secretion were not affected. Milk protein content resulted higher in SO75-LO25, SO50-LO50 and SO25-LO75 without changes in milk protein yield. Total solid content of milk tended (p p p < 0.001) by oils reaching a minimum value of 1.89 in LO100. Feeding polyunsaturated oils at 7% of total dry matter (DM) intake did not affect the productive response of dairy ewes resulting in an effective tool to improve the healthy value of milk fat. The SO50-LO50 blend showed the highest number of healthy changes in milk FA composition.展开更多
The aim of the work was to improve the healthy value of milk and cheese fatty acids (FA) by feeding a mix of crude soybean oil sediment (CSOS) combined with fish oil (FO) to grazing dairy cows. The CSOS is a by-produc...The aim of the work was to improve the healthy value of milk and cheese fatty acids (FA) by feeding a mix of crude soybean oil sediment (CSOS) combined with fish oil (FO) to grazing dairy cows. The CSOS is a by-product commonly discarded after oil extraction containing 3.3% moisture, 6% total ash and 70.7% oil, locally available, comparatively economic and easy to mix with other feed ingredients. The experiment lasted 55 days from September 30th to November 23th 2018 and was carried out at the dairy farm “Gacef” provider of milk to the dairy industrial plant “Capilla Del Se<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">ñ</span>or” (CDS) located at the Villa María City, Córdoba Province, Argentine. A herd of 80 multiparous Holstein cows producing 24 kg<sup>-1</sup> milk·cow<sup>-1</sup>·day<sup>-1</sup> was used. The cows grazed an alfalfa and an oat pasture that represented about 47% of total dry matter (DM) intake supplemented at 8.5 kg DM·cow<sup>-1</sup>·day<sup>-1</sup> with a total mixed ration (TMR) composed (DM basis) by cracked corn grain (35.18%), whole plant corn silage (31.98%), pelletized soyben meal (17.99%), the CSOS supplement (13.85%) and FO (0.99%). The TMR was supplied by halves after each milking time in groupal feeders yielding 1.4 kg·cow<sup>-1</sup>·day<sup>-1</sup> of the CSOS and 0.1 kg·cow<sup>-1</sup>·day<sup>-1</sup> of FO. Before the start of lipid supplementation, milk samples (5) were obtained from the farm-tank representing the standar or reference milk (Ref-Milk). After 21 days of supplementary lipid supply, additional milk samples (5) were obtained representing the modified milk (Mod-Milk). Milk samples were analyzed for chemical composition and milk FA profile. At each time, sufficient quantities of both (Ref- and Mod-Milk) were collected for manufacturing six types of cheeses. The results were analyzed through the Student-T test for independent observations. Oil supplementation did not modify (P > 0.05) the chemical composition of milk. Concentration of butyric acid (C<sub>4:0</sub>) in milk was not affected (P < 0.858). Concentration of total saturated FA (SFAs) in Ref-Milk averaged 58.83 g 100 g<sup>-1</sup> FA and was decreased to 49.67 g 100 g<sup>-1</sup> FA in Mod-Milk (P < 0.0001). Monounsaturated FA (MUFAs) increased (P < 0.001) from 32.03 g 100 g<sup>-1</sup> FA in Ref-Milk to 38.13 g 100 g-1 FA in Mod-Milk (+19.07%) whereas polyunsaturated FA (PUFAs) increased (+36.1%) from 4.71 to 6.41 (P < 0.004). The Mod-Milk showed a significant (P < 0.002) reduction (-15.3% or 5.9 g 100 g<sup>-1</sup> FA) for the total concentration of the potentially atherogenic fraction of milk FA (C<sub>12:0</sub> to C<sub>16:0</sub>). The atherogenic index (AI) also decreased (P < 0.012) from 1.98 in Ref-Milk to 1.42 in Mod-Milk (-28.4%). Concentration of vaccenic acid (VA, <em>trans</em>-11 C<sub>18:1</sub>) in Mod-Milk averaged 7.77 g 100 g<sup>-1</sup> FA which represented a 162 % increase (P < 0.0001) over that observed in Ref-Milk (2.95 g 100 g<sup>-1</sup>). Concentration of conjugated linoleic acid (CLA, <em>cis</em>-9, <em>trans</em>-11 C<sub>18:2</sub>) in Ref-Milk averaged 1.47 g 100 g<sup>-1</sup> FA and showed an important increase (P < 0.002) in the Mod-Milk (3.86 g 100 g<sup>-1</sup> FA, +163%). The omega 6/3 ratio resulted lower (P < 0.012) in the Ref-Milk (2.28) compared to the Mod-Milk (2.83). Milk and cheese FA composition were highly correlated (R2 = 0.99, P < 0.0001). The Mod-Cheeses showed similar results in AI, total concentration of SFAs, MUFAs and PUFAs compared to the milk of origin. Differences in FA composition between the cheeses made with the Ref- and Mod-Milk were equivalent to those described for milks. It is concluded that supplementation with a blend of CSOS supplement and FO was an effective way to improve the healthy value of dairy products by reducing contents of SFAs, atherogenic FAs and the atherogenicity index with a concomitant increase in VA and CLA. Modifications induced in the Mod-Milk were recovered in the Mod-Cheeses. The results obtained may help to reduce saturated fat intake and fight or prevent incidence of non-communicable, cardiovascular and chronic diseases.展开更多
Since estrogenic pollutants and phytoestrogens can cause the disorder of the reproductive system, the effects of a soybean milk product（Vegemil^（？） containing 162 ppm isoflavones） on the feto-neonatal development...Since estrogenic pollutants and phytoestrogens can cause the disorder of the reproductive system, the effects of a soybean milk product（Vegemil^（？） containing 162 ppm isoflavones） on the feto-neonatal development, including male reproductive function, were investigated. Pregnant rats were fed the soybean milk（5% or 100% in drinking water）from gestational day（GD） 6 to parturition or to post-natal day（PND） 56. Specifically, the rats were divided into 4 groups： the control group（drinking water）, the GD5% group（5% soybean milk during only the GD period）, the GDPND5% group（5% soybean milk during the GD and PND periods）, and the GD-PND100% group（100% soybean milk instead of water during the GD and PND periods）. During the gestational, lactational, and developmental periods, the reproductive and developmental parameters of dams and offspring were observed. Feeding soybean milk did not affect the birth and physical development of both male and female offspring. At PND57, the weights of the testes and epididymides of F1 males significantly increased by feeding a high concentration of the soybean milk（GDPND100%）. In addition, feeding of the soybean milk during both the GD and PND periods（GD-PND5% and GDPND100%） enhanced the sperm counts and motility. The results indicate that soybean milk is safe for embryos,fetuses, and offspring, and improves the post-generational development of male reproductive function.展开更多
[Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people s nutritional needs. [Method...[Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people s nutritional needs. [Methods] Whole soybean milk was prepared by grinding with a grinding wheel at a low concentration (low-concentration grinding) and a stainless steel mill at a high concentration (high-concentration grinding). The sensory, physical and chemical characteristics and anti-nutritional factors of whole soybean milk produced by different grinding methods were studied. [Results] Compared with low-concentration grinding, the protein content in soybean milk prepared by high-concentration grinding increased by 24%, and the dietary fiber content increased by 74.7%. Before and after high-pressure homogenization, the particle size D(4, 3) of soybean milk prepared by low-concentration grinding was 212.1 and 93.59 μm, respectively, and the particle size D(4, 3) of soybean milk prepared by high-concentration grinding was 134.0 and 64.64 μm, respectively. The trypsin inhibitor activity and phytic acid content of soybean milk prepared by high-concentration grinding were significantly lower than those of soybean milk prepared by low-concentration grinding. [Conclusions] This study improves the diet structure of the broad masses of people, strengthens people s physique, and provides a new idea for the implementation and development of China s "Soybean Action Programme".展开更多
The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater st...The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater standard （IEC 60335-2-15） and kitchen appliances standard （IEC 60335-2-14）. The alternating operation of rotation and heating and the antiburnt function may be the special features of safety and performance of soybean milk machines, so it is necessary to take into account those special features in the current standards by some means.展开更多
This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditi...This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.展开更多
Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. Th...Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.展开更多
基金supported by the National Natural Science Foundation of China(Grants 31972033).
文摘To understand the effect of the process on the lubrication properties of soybean milk,the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed.Results showed that soaking temperatures of 20℃and 40℃had the most positive impact on the mouthfeel of soybean milk,with the latter(40℃)yielding the lowest friction coefficient.Higher soaking temperatures(60℃and 80℃)led to larger particles,higher friction coefficients,and lower consumer acceptance.The differences in soaking temperatures caused varying degrees of protein expansion or denaturation,which interacted with polysaccharides and lipids to form substances with different particle sizes.The larger particles tended to roll on the friction pair,while the smaller particles tended to slide on the friction pair or form a droplet film,resulting in a smaller coefficient of friction.This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.
基金Supported by Applied Basic Research Projects in Sichuan Province(2009JY0101)~~
文摘[Objective] The paper was too explore and compare methods of DNA extraction from raw soybean milk.[Method] Taken the soybean milk purchased from market as the material,pyrolysis method,isopropanol precipitation method,CTAB method,SDS method,high-salt low-pH and guanidine isothiocyanate method,as well as their improved methods were used to extract genomic DNA,and the extraction effects of these methods were compared by detecting the DNA using optical density,agarosegel electrophoresis and polymerase chain reaction（PCR）methods.[Result] The genomic DNA extracted by all methods except isopropanol precipitation method could be used in PCR reaction.Meanwhile,the high DNA concentration and purity will be gained by different methods in the order of high-salt low-pH method,high-salt low-pH method,improved CTAB method,improved isopropanol precipitation method,guanidine isothiocyanate method and improved pyrolysis method.[Conclusion] These methods are simply to operate,fast to gain results,and suitable for the extraction of total DNA from raw soybean milk.
文摘Thirty-six Pampinta ewes were used in a completely randomized design to examine the effectiveness of soybean (SO) and linseed (LO) oils to reduce the concentration of the atherogenic fatty acids (FA) of milk (C12:0 to C16:0) and increase the content of conjugated linoleic (cis-9, trans-11 C18:2) also called rumenic acid (RA) and vaccenic acids (trans-11C18:1, VA). Six ewes per treatment received a Control diet alone (71% alfalfa hay and 29% concentrate) or supplemented (0.24 kg/ewe·day) with pure oils (SO100 or LO100) or their blend at (%) SO75-LO25, SO50-LO50 and SO25-LO75. Milk yield, milk fat content and milk fat secretion were not affected. Milk protein content resulted higher in SO75-LO25, SO50-LO50 and SO25-LO75 without changes in milk protein yield. Total solid content of milk tended (p p p < 0.001) by oils reaching a minimum value of 1.89 in LO100. Feeding polyunsaturated oils at 7% of total dry matter (DM) intake did not affect the productive response of dairy ewes resulting in an effective tool to improve the healthy value of milk fat. The SO50-LO50 blend showed the highest number of healthy changes in milk FA composition.
文摘The aim of the work was to improve the healthy value of milk and cheese fatty acids (FA) by feeding a mix of crude soybean oil sediment (CSOS) combined with fish oil (FO) to grazing dairy cows. The CSOS is a by-product commonly discarded after oil extraction containing 3.3% moisture, 6% total ash and 70.7% oil, locally available, comparatively economic and easy to mix with other feed ingredients. The experiment lasted 55 days from September 30th to November 23th 2018 and was carried out at the dairy farm “Gacef” provider of milk to the dairy industrial plant “Capilla Del Se<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">ñ</span>or” (CDS) located at the Villa María City, Córdoba Province, Argentine. A herd of 80 multiparous Holstein cows producing 24 kg<sup>-1</sup> milk·cow<sup>-1</sup>·day<sup>-1</sup> was used. The cows grazed an alfalfa and an oat pasture that represented about 47% of total dry matter (DM) intake supplemented at 8.5 kg DM·cow<sup>-1</sup>·day<sup>-1</sup> with a total mixed ration (TMR) composed (DM basis) by cracked corn grain (35.18%), whole plant corn silage (31.98%), pelletized soyben meal (17.99%), the CSOS supplement (13.85%) and FO (0.99%). The TMR was supplied by halves after each milking time in groupal feeders yielding 1.4 kg·cow<sup>-1</sup>·day<sup>-1</sup> of the CSOS and 0.1 kg·cow<sup>-1</sup>·day<sup>-1</sup> of FO. Before the start of lipid supplementation, milk samples (5) were obtained from the farm-tank representing the standar or reference milk (Ref-Milk). After 21 days of supplementary lipid supply, additional milk samples (5) were obtained representing the modified milk (Mod-Milk). Milk samples were analyzed for chemical composition and milk FA profile. At each time, sufficient quantities of both (Ref- and Mod-Milk) were collected for manufacturing six types of cheeses. The results were analyzed through the Student-T test for independent observations. Oil supplementation did not modify (P > 0.05) the chemical composition of milk. Concentration of butyric acid (C<sub>4:0</sub>) in milk was not affected (P < 0.858). Concentration of total saturated FA (SFAs) in Ref-Milk averaged 58.83 g 100 g<sup>-1</sup> FA and was decreased to 49.67 g 100 g<sup>-1</sup> FA in Mod-Milk (P < 0.0001). Monounsaturated FA (MUFAs) increased (P < 0.001) from 32.03 g 100 g<sup>-1</sup> FA in Ref-Milk to 38.13 g 100 g-1 FA in Mod-Milk (+19.07%) whereas polyunsaturated FA (PUFAs) increased (+36.1%) from 4.71 to 6.41 (P < 0.004). The Mod-Milk showed a significant (P < 0.002) reduction (-15.3% or 5.9 g 100 g<sup>-1</sup> FA) for the total concentration of the potentially atherogenic fraction of milk FA (C<sub>12:0</sub> to C<sub>16:0</sub>). The atherogenic index (AI) also decreased (P < 0.012) from 1.98 in Ref-Milk to 1.42 in Mod-Milk (-28.4%). Concentration of vaccenic acid (VA, <em>trans</em>-11 C<sub>18:1</sub>) in Mod-Milk averaged 7.77 g 100 g<sup>-1</sup> FA which represented a 162 % increase (P < 0.0001) over that observed in Ref-Milk (2.95 g 100 g<sup>-1</sup>). Concentration of conjugated linoleic acid (CLA, <em>cis</em>-9, <em>trans</em>-11 C<sub>18:2</sub>) in Ref-Milk averaged 1.47 g 100 g<sup>-1</sup> FA and showed an important increase (P < 0.002) in the Mod-Milk (3.86 g 100 g<sup>-1</sup> FA, +163%). The omega 6/3 ratio resulted lower (P < 0.012) in the Ref-Milk (2.28) compared to the Mod-Milk (2.83). Milk and cheese FA composition were highly correlated (R2 = 0.99, P < 0.0001). The Mod-Cheeses showed similar results in AI, total concentration of SFAs, MUFAs and PUFAs compared to the milk of origin. Differences in FA composition between the cheeses made with the Ref- and Mod-Milk were equivalent to those described for milks. It is concluded that supplementation with a blend of CSOS supplement and FO was an effective way to improve the healthy value of dairy products by reducing contents of SFAs, atherogenic FAs and the atherogenicity index with a concomitant increase in VA and CLA. Modifications induced in the Mod-Milk were recovered in the Mod-Cheeses. The results obtained may help to reduce saturated fat intake and fight or prevent incidence of non-communicable, cardiovascular and chronic diseases.
文摘Since estrogenic pollutants and phytoestrogens can cause the disorder of the reproductive system, the effects of a soybean milk product（Vegemil^（？） containing 162 ppm isoflavones） on the feto-neonatal development, including male reproductive function, were investigated. Pregnant rats were fed the soybean milk（5% or 100% in drinking water）from gestational day（GD） 6 to parturition or to post-natal day（PND） 56. Specifically, the rats were divided into 4 groups： the control group（drinking water）, the GD5% group（5% soybean milk during only the GD period）, the GDPND5% group（5% soybean milk during the GD and PND periods）, and the GD-PND100% group（100% soybean milk instead of water during the GD and PND periods）. During the gestational, lactational, and developmental periods, the reproductive and developmental parameters of dams and offspring were observed. Feeding soybean milk did not affect the birth and physical development of both male and female offspring. At PND57, the weights of the testes and epididymides of F1 males significantly increased by feeding a high concentration of the soybean milk（GDPND100%）. In addition, feeding of the soybean milk during both the GD and PND periods（GD-PND5% and GDPND100%） enhanced the sperm counts and motility. The results indicate that soybean milk is safe for embryos,fetuses, and offspring, and improves the post-generational development of male reproductive function.
基金Supported by the Scientific Research Fund of Hunan Provincial Education Department(21A048)Graduate Student Research Innovation Project of Shaoyang University(CX2022SY080)Transverse project of Shaoyang University(2023HX37,2023HX43)。
文摘[Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people s nutritional needs. [Methods] Whole soybean milk was prepared by grinding with a grinding wheel at a low concentration (low-concentration grinding) and a stainless steel mill at a high concentration (high-concentration grinding). The sensory, physical and chemical characteristics and anti-nutritional factors of whole soybean milk produced by different grinding methods were studied. [Results] Compared with low-concentration grinding, the protein content in soybean milk prepared by high-concentration grinding increased by 24%, and the dietary fiber content increased by 74.7%. Before and after high-pressure homogenization, the particle size D(4, 3) of soybean milk prepared by low-concentration grinding was 212.1 and 93.59 μm, respectively, and the particle size D(4, 3) of soybean milk prepared by high-concentration grinding was 134.0 and 64.64 μm, respectively. The trypsin inhibitor activity and phytic acid content of soybean milk prepared by high-concentration grinding were significantly lower than those of soybean milk prepared by low-concentration grinding. [Conclusions] This study improves the diet structure of the broad masses of people, strengthens people s physique, and provides a new idea for the implementation and development of China s "Soybean Action Programme".
文摘The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater standard （IEC 60335-2-15） and kitchen appliances standard （IEC 60335-2-14）. The alternating operation of rotation and heating and the antiburnt function may be the special features of safety and performance of soybean milk machines, so it is necessary to take into account those special features in the current standards by some means.
基金funded by Chongqing University Innovation Research Group Project(CXQTP20033)the Science and Technology Project of Chongqing(cstc2021jcyj-msxm X0408)Scientific and Technological Innovation Project of Construction of Double City Economic Circle in Chengdu-Chongqing Area of Chongqing Education Commission(KJCX2020052)。
文摘This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.
文摘Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.
