PROTEOLYSIS AND LACTOBACILLUS FERMENTATION EFFECTS ON THE ISOFLAVONES BIOTRANSFORMATION AND REMOVAL OF ANTI-NUTRITIONAL FACTORS OF SOY BEAN

扫码查看

原文链接

NETL
NSTL
Natl Taiwan Ocean Univ

外文摘要：To investigate the effects of proteolysis and Lactobacillus johnsonii (LAB) fermentation on the removal of anti-nutritional factors and isoflavones biotransformation, soy bean was hy-drolyzed by Bacillus subtilis YJ1 proteases and cellulases and further fermented with Lactobacillus johnsonii. Increases in soluble proteins, peptides, free amino acids, daidzin and gen-istin (p ＜ 0.01) were observed after 10 hr hydrolysis at 50℃. Although no further increases in soluble proteins and peptides (p ＜ 0.01) were observed after 24 hr Lactobacillus johnsonii fermentation in both 5-L and 120-L fermentors, substantial transformation from daidzin and genistin to daidzein and genistein was obtained (p ＜ 0.01). Most of the anti-nutritional factors such as stachyose, raffinose, glycinin and β-conglycinin were not detected, suggesting that the hydrolysis and further Lactobacillus johnsonii fermentation could effectively remove the anti-nutritional factors and transform most of isoflavones into aglycones.

外文关键词：

isoflavonesLactobacillus fermentationsoybeananti-nutritional factors

作者：

Li-Jung Yin、Hsueh-Ming Tai、Hui-Hung Lee、Shann-Tzong Jiang

展开 >

作者单位：

Department of Seafood, National Kaohsiung Marine University, Kaohsiung, Taiwan, R.O.C.

Department of Food and Nutrition, Providence University, Taichung, Taiwan, R.O.C.,Nugen Bioscience (Taiwan) Co., Ltd., Taichung Industry Park, Taichung, Taiwan, R.O.C.

Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

Department of Food and Nutrition, Providence University, Taichung, Taiwan, R.O.C.,Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

展开 >

出版年：

2014

DOI：

10.6119/JMST-014-0613-1

Journal of Marine Science and Technology

ISSN：1023-2796

年,卷(期)：2014.22(4)

被引量2
参考文献量35