Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk.
Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk.
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DOI：
10.3390/foods12142715
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发表时间：
2023-07-15
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本研究的目的是探讨西伯利亚黄精（P. sibiricum）对发酵豆浆微生物发酵、理化特性和功能特性的影响。制备了三种类型的发酵豆浆。第一种是由普通豆浆直接发酵而成（fermented soymilk，FSM），另外两种是添加西伯利亚原菌（P. sibiricum发酵豆浆，P-FSM）或西伯利亚原菌多糖（P. sibiricum poly Sugars发酵豆浆，PP-FSM）后发酵。主要比较pH值、酸度、持水性等理化指标的差异，比较总酚、总黄酮、大豆异黄酮、γ-氨基丁酸、有机酸等功能成分含量的差异。评估了三个样品的抗氧化活性功能，并探讨了每种活性物质的相关性。与FSM组相比，西伯利亚原菌及西伯利亚原菌多糖的添加不仅能显着促进乳酸菌的发酵，而且能显着提高成品在储存过程中的稳定性，延长成品的货架期。 PP-FSM和P-FSM组的糖苷大豆异黄酮转化率分别为73%和69%，显着高于FSM组（64%）。发酵结束时，PP-FSM组和P-FSM组的γ-氨基丁酸含量分别为383.66±1.41 mg/L和386.27±3.43 mg/L，而FSM组仅为288.66±3.94 mg/L。三个样品中有机酸的含量和种类也存在较大差异，尤其是乳酸和乙酸。通过比较DPPH（1,1-二苯基-2-三硝基苯肼基自由基）、AB-TS（2,2'-偶氮双-3-乙基苯并噻唑啉-6-磺酸盐）和铁螯合剂的抗氧化能力，发现PP-FSM和P-FSM均优于FSM，且抗氧化能力与总酚和总黄酮的含量有一定的相关性。
The purpose of this study was to investigate the effects of Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. Three types of fermented soymilk were prepared. The first type was fermented directly from regular soymilk (fermented soymilk, FSM), and the other two were fermented after adding P. sibiricum (P. sibiricum fermented soymilk, P-FSM) or P. sibiricum polysaccharides (P. sibiricum polysaccharides fermented soymilk, PP-FSM). The differences in physical and chemical indexes such as pH value, acidity, and water-holding capacity were mainly compared, and the differences in the contents of functional components such as total phenols, total flavonoids, soy isoflavones, γ-aminobutyric acid, and organic acids were compared. The functionalities of the three samples in terms of antioxidant activity were evaluated, and the relevance of each active substance was explored. Compared with the FSM group, the addition of P. sibiricum and P. sibiricum polysaccharides could not only significantly promote the fermentation of Lactobacillus but also significantly improve the stability of the finished products during storage and prolong the shelf life of the finished product. The conversion rates of glycoside soybean isoflavones in the PP-FSM and P-FSM groups were 73% and 69%, respectively, which were significantly higher than those in the FSM group (64%). At the end of fermentation, the γ-aminobutyric acid contents of the PP-FSM and P-FSM groups were 383.66 ± 1.41 mg/L and 386.27 ± 3.43 mg/L, respectively, while that of the FSM group was only 288.66 ± 3.94 mg/L. There were also great differences in the content and types of organic acids among the three samples, especially lactic acid and acetic acid. By comparing the antioxidant capacity of DPPH (1,1-Diphenyl-2-picrylhydrazyl free radical), AB-TS (2,2′-Azinobis-3-ethylbenzthiazoline-6-sulphonate), and iron chelation, it was found that both PP-FSM and P-FSM were superior to FSM, and the antioxidant capacity had a certain correlation with the contents of total phenols and total flavonoids.
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影响因子：
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作者：
Han X;Yang Z;Jing X;Yu P;Zhang Y;Yi H;Zhang L
通讯作者：
Zhang L
影响因子：
2.6
作者：
Li, Bo;Wu, Pingping;Zeng, Gaofeng
通讯作者：
Zeng, Gaofeng
影响因子：
--
作者：
KESIKA, Periyanaina;SIVAMARUTHI, Bhagavathi Sundaram;CHAIYASUT, Chaiyavat
通讯作者：
CHAIYASUT, Chaiyavat
DOI：
10.4236/fns.2018.911095
发表时间：
2018-01-01
期刊：
Food and Nutrition Sciences
影响因子：
--
作者：
Kobayashi, M.;Shima, T.;Fukuda, M.
通讯作者：
Fukuda, M.
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DOI：
10.1016/j.ijbiomac.2018.01.070
发表时间：
2018-05-01
影响因子：
8.2
作者：
Long, Tingting;Liu, Zijing;Bao, Yixi
通讯作者：
Bao, Yixi