Issue 03
Turn off MathJax
Article Contents
CUI Xian, LIU Rong-xu, JIANG Fan, SONG Xiao-xiao, LIU Jia-tong, ZHANG Li-li, HAN Jian-chun. Effect of fermentation by lactobacillus plantrum on functional properties of soybean protein[J]. Science and Technology of Food Industry, 2016, (03): 177-180. doi: 10.13386/j.issn1002-0306.2016.03.029
Citation: CUI Xian, LIU Rong-xu, JIANG Fan, SONG Xiao-xiao, LIU Jia-tong, ZHANG Li-li, HAN Jian-chun. Effect of fermentation by lactobacillus plantrum on functional properties of soybean protein[J]. Science and Technology of Food Industry, 2016, (03): 177-180. doi: 10.13386/j.issn1002-0306.2016.03.029

Effect of fermentation by lactobacillus plantrum on functional properties of soybean protein

doi: 10.13386/j.issn1002-0306.2016.03.029
  • Received Date: 2015-05-19
  • The defatted soybean meal was used as raw materials,and suffered liquid fermentation by Lactobacillus.Then soybean protein was extracted from fermented solubility. The emulsification,emulsion stability,gel strength,water holding capacity,oil holding capacity and some other functional properties of soybean protein were determined. The results indicated that the solubility,EAI,gel strength,water holding capacity and oil holding capacity were significantly improved after fermentation( p < 0.05),ESI was significantly lower( p < 0.05) while the water holding capacity and the oil holding capacity had little changes during this process. SDS- PAGE electrophoresis demonstrated that soy protein after fermentation emergence of new bangs between 29.0~44.3 ku,high molecular weight proteins of soybean were degraded into small molecular weight proteins,among which fermentation had a greater impact on the 7S component and less impact on the 11 S component.The test showed that lactobacillus can effectively improve the functional properties of soy protein.
  • loading
  • [1]
    王浩冉.脱脂豆粕的预处理及其对大豆蛋白提取和性质的影响[D].无锡:江南大学,2012.
    [2]
    Hu H,Wu J,Li-Chan E C Y,et al.Effects of Ultrasound on Structural and Physical Properties of Soy Protein Isolate(SPI)Dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
    [3]
    李淑芬,胡敏.碱溶酸沉法提取大豆蛋白条件优化[J].大豆科学,2014(2):274-276,280.
    [4]
    陈伟斌.大豆分离蛋白改性研究进展[J].粮食与油脂,2006(4):7-9.
    [5]
    AGrygorczyk,M Corredig,et al.Acid induced gelation of soymilk,comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone Original Research Article[J].Food Chemistry,2013,141(3):1716-1721.
    [6]
    杨小佳.固态发酵豆粕生产大豆肽及其功能特性研究[D].郑州:河南工业大学,2014.
    [7]
    刘佳.嗜酸乳杆菌发酵大豆分离蛋白的特性及其对面包品质的影响[D].武汉:华中农业大学,2009.
    [8]
    张鹏飞.不同微生物液态发酵对大豆蛋白营养价值影响的研究[D].长春:吉林农业大学,2013.
    [9]
    Lowry O H,Rosembroug H J,Lewis A,et al.Protein measurement with the folin phenol reagent[J].Journal of Biological Chemistry,1951,193(1):265-275.
    [10]
    Molina E,Ledward DA.Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins[J].Food hydrocoll,2001,15(3):263-269.
    [11]
    Shimakawa Y,Matsubara S,Yuki N,et al.Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a Probiotic food[J].Int J Food Mierobiol,2003,81:131-136.
    [12]
    Matsuyama J,Hirata H,Yamagishi T,et al.Fermentation Profiles and utilization of sugars of Bifidobacteria in soymilk[J].J JPn Soc Food Sci Technol,1992,39:887-892.
    [13]
    Laemmli UK.Cleavage of structural proteins during the assembly of the head of bacteriop Hage T4[J].Nature,1970,227:680-685.
    [14]
    吴晖,卓林霞,解检清,等.发酵条件对枯草芽孢杆菌发酵豆粕中的蛋白酶活力的影响[J].现代食品科技,2008,10:973-976.
    [15]
    梁金钟,范洪臣,程丽,等.微生物液态发酵法生产大豆蛋白活性肽的研究[J].食品与发酵工业,2008(1):88-92.
    [16]
    管军军,裘爱泳,周瑞宝.提高大豆分离蛋白乳化性及乳化稳定性的研究[J].中国油脂,2003,11:38-42.
    [17]
    何晓哲.发酵法提高豆渣可溶性膳食纤维和蛋白质含量的研究[D].合肥:安徽农业大学,2013.
    [18]
    刘海燕.乳酸菌发酵豆粕及其功效研究[D].长春:吉林农业大学,2012.
    [19]
    Tang C H,Wang X Y,Yang X Q,et al.Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties[J].Journal of Food Engineering,2009,92(4):432-437.
    [20]
    石慧,罗璇,刘艳,等.两步发酵法降解大豆抗原蛋白的研究[J].饲料工业,2011(3):22-25.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (134) PDF downloads(337) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return