Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH
Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH
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DOI：
10.1002/jsfa.9256
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发表时间：
2019-01-30
影响因子：
4.1
通讯作者：
Dong, Mingsheng
中科院分区：
文献类型：
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作者：
Rui, Xin;Zhang, Qiuqin;Dong, Mingsheng
研究背景乳酸菌发酵可使豆奶形成类似酸奶的产品，并伴随着蛋白质的酸性凝聚。目前尚不清楚发酵过程中大豆蛋白的凝结是否会影响摄入时的蛋白质消化率。本研究对不同pH值(6.0、5.7、5.4和5.1)的豆奶(pH 6.3)和大豆酸奶(SY)进行了体外胃肠消化(GIS)并进行了比较研究。结果乳酸菌发酵使豆浆的pH值在330.0 m in内逐渐降至5.1。PH的降低导致体积加权平均直径D[4，3]和D[v，90]分别从0.81增加到97微米和从1.82增加到273微米。主要蛋白质在pH 6.0~5.7之间失去了溶解性。应用地理信息系统可以使SY样品，特别是SY-5.7、SY-5.4和SY-5.1样品，显示出约10微米的优势峰，与豆浆相比，可溶性蛋白质也较低，降幅分别为18%、28%和43%。大豆蛋白在GC过程中的裂解模式几乎不受样品pH的影响。SY-5.7、SY-5.4和SY-5.1在33.9 kDa处的条带数量较少。结论乳酸菌发酵改变了大豆蛋白的消化率。蛋白凝固过程中，SY-5.7、SY-5.4和SY-5.1的生物可及蛋白含量低于豆浆。(三)2018年化学工业学会
BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt-like product accompanied by protein acidic coagulation. It is not known whether the coagulation of soy protein during fermentation influences protein digestibility when ingested. In the present study, soymilk (pH 6.3) and soy yogurt (SY) at different pH (6.0, 5.7, 5.4 and 5.1) were subjected to in vitro gastrointestinal digestion (GIS) and a comparison study was conducted. RESULTS Lactic fermentation allowed the pH of soymilk to reduce gradually to 5.1 in 330.0 min. A decline in pH resulted in the volume-weighted mean diameters D[4,3] and D[v,90] increasing from 0.81 to 97 mu m and 1.82 to 273 mu m, respectively. Predominant proteins lost their solubility between pH 6.0 and 5.7. Application of GIS allowed SY samples, especially SY-5.7, SY-5.4 and SY-5.1, to reveal particles with a predominant peak at approximately 10 mu m and also lower soluble proteins compared to soymilk, with reduction percentages of 18%, 28% and 43%. The cleavage pattern of soy protein during GIS was scarcely affected by the sample pH. However, a lower quantity of the band at 33.9 kDa was found in SY-5.7, SY-5.4 and SY-5.1. CONCLUSION The results of the present study demonstrate that lactic fermentation altered soy protein digestibility. With the process of protein coagulation, SY-5.7, 5.4 and 5.1 had a lower bioaccessible protein content compared to that of soymilk. (c) 2018 Society of Chemical Industry