Changes in Major Nutritional Components and Antioxidant Activity of Fermented Okara
The objective of this work was to assay the effect of solid-state fermentation (SSF) on the major nutritional components and antioxidant activity of okara with the aim to obtain value-added fermented okara and to develop it into functional foods.Individual cultures of Rhizopus oryzae or Rhizopus oligosporus were used to ferment okara in solid-state cultivation and changes in reducing sugar,soluble protein,cellulase activity,glycoamylase activity,and protease activity were expored during the fermentation.In addition,reducing power,2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging capacity and ferrous ion chelating activity assays were carried out to investigate the antioxidant activities of fermented okara.Results showed that reducing sugar,soluble protein,cellulase activity,glycoamylase activity and protease activity increased significantly as fermentation progressed.Fermented okara showed high antioxidant activities in terms of reducing power,ABTS+· scavenging capacity and ferrous ion-chelating activity.Compared with the unfermented control,these antioxidant activities increased by 1.63,1.48 and 2.82 folds for okara fermented by Rhizopus oryzae for 24 h,and by 1.88,1.63 and 3.18 folds for okara fermented by Rhizopus oligosporus for 24 h,respectively.Thus,the present study showed that fermented okara with enhanced nutritional properties and antioxidant capacity can be served as nutraceuticals and functional foods for health promotion.
国家科技期刊平台
NSTL
万方数据
维普
