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Compositional changes and physical properties of soymilk prepared with pre-soaked-fermented soybean

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Journal of the Korean Society for Applied Biological Chemistry : Volume 54

Journal of the Korean Society for Applied Biological Chemistry : Volume 53

Journal of the Korean Society for Applied Biological Chemistry : Volume 52

Compositional changes and physical properties of soymilk prepared with pre-soaked-fermented soybean

Content Provider	Springer Nature Link
Author	Yoo, Sang Ho Kim, Dong Min Lee, Heungsook
Copyright Year	2012
Abstract	Effect of lactic acid bacteria-fermented whey in the soybean soaking process of the soymilk production was investigated to minimize bacterial contamination and increase isoflavone and γ-amino butyric acid (GABA) concentrations. Mixed culture of Lactobacillus acidophilus, Bifidobacterium lactis, and Streptococcus thermophilus displayed the highest β-glucosidase activity and was used for the production of health functional soymilk. A significant pH reduction from 6.75 to 5.19 was observed in soymilk product, whereas its titratable acidity increased from 0.18 to 0.24% after 24-h soaking of soybean in fermented whey. Suspension stability of soymilk dramatically dropped between 18- and 24-h soaking periods, largely due to pH reduction, which reflected decrease in solid contents of soymilk from 7.38 to 1.54%. Total isoflavone content significantly decreased with increasing soaking time in the fermented whey, whereas the content of health-beneficial aglycone increased by three fold (0.27 mg/100 mL of soymilk) after 18-h soaking fermentation. The contents of free amino acids (6.0 mg→2.3 mg/100 mL) and GABA (1.1 mg→0.5 mg) in soymilk were reduced in soymilks produced with the fermented soybeans between 18- and 24-h soaking periods. The pH-drop induced solid precipitation, which could exert negative effect on the free amino acid and GABA contents in fermented soymilk.
Starting Page	121
Ending Page	126
Page Count	6
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	55
Issue Number	1
e-ISSN	2234344X
Language	English
Publisher	The Korean Society for Applied Biological Chemistry
Publisher Date	2012-02-29
Publisher Place	Seoul
Access Restriction	Subscribed
Subject Keyword	isoflavone Applied Microbiology fermentation Biological Techniques soymilk free amino acids γ-amino butyric acid Bioorganic Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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