Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties

文献类型： 外文期刊

第一作者： Gao, Yaxin

作者： Gao, Yaxin;Hu, Miao;Meng, Weimin;Wen, Wei;Zhang, Pengfei;Fan, Bei;Wang, Fengzhong;Li, Shuying;Fan, Bei;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： Soybean protein; Bacillus subtilis; Proteolysis; Quality properties; Correlation analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 443 卷

页码：

收录情况： SCI

摘要： Microbial fermentation emerges as a promising strategy to elevate the quality of soybean proteins in food industry. This study conducted a comprehensive assessment of the biotransformation of four types of soybean proteins by Bacillus subtilis BSNK-5, a proteinase-rich bacterium. BSNK-5 had good adaptability to each protein. Soluble protein, peptides and free amino acids increased in fermented soybean proteins (FSPs) and dominant after 48-84 h fermentation, enhancing nutritional value. Extensive proteolysis of BSNK-5 also improved antioxidant and antihypertensive activities, reaching peak level after 48 h fermentation. Furthermore, excessive proteolysis effectively enhanced the generation of beneficial spermidine without producing toxic histamine after fermentation, and formed the flavor profile with 56 volatiles in 48 h FSPs. Further degradation of amino acids showed a positive correlation with off -flavors, particularly the enrichment of 3-methylbutanoic acid. These findings establish a theoretical foundation for regulating moderate fermentation by BSNK-5 to enabling the highvalue utilization of soybean protein.

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