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

CUI Xian; LIU Rong-xu; JIANG Fan; SONG Xiao-xiao; LIU Jia-tong; ZHANG Li-li; HAN Jian-chun

doi:10.13386/j.issn1002-0306.2016.03.029

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Article Navigation > Science and Technology of Food Industry > 2016 > (03): 177-180

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

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

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

doi: 10.13386/j.issn1002-0306.2016.03.029

College of Food Science,Northeast Agricultural University
The National Research Center of Soybean Engineering and Technology

Received Date: 2015-05-19

Abstract

Abstract

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.
- lactobacillus plantrum,
- soybean protein,
- functional properties,
- fermentation

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References(20)

References

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