Effects of germination on the digestibility of instant soybean powders based on an in vitro digestion model of the aged static gastrointestinal tract

文献类型： 外文期刊

第一作者： Wang, Xinrui

作者： Wang, Xinrui;Fan, Bei;Xiong, Yangyang;Fei, Chengxin;Tong, Litao;Huang, Yatao;Wang, Fengzhong;Wang, Xinrui;Fan, Bei;Huang, Yatao;Wang, Fengzhong;Wang, Xinrui;Li, Yang;Wang, Fengzhong

作者机构：

关键词： Germination; Spray-drying; Protein structure; Anti-nutritional factors; Digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 474 卷

页码：

收录情况： SCI

摘要： Germination and heat processing can improve the digestibility of soybean protein, so for the elderly and people with gastrointestinal dysfunction, instant soybean powder is an ideal source for protein intake. In this study, the changes in protein and anti-nutritional factors in the instant germinating soybean powders were investigated systematically, and the aged gastrointestinal digestion model analyzed the digestive characteristics of instant germinating soybean powders. The results showed that during processing, particle size, disulfide bond, and beta-sheets decreased, free sulfhydryl and alpha-helix increased. The change resulted in the decrease of proteolysis degree and particle size of gastrointestinal digestive products, and the increase of surface hydrophobic index. At the same time, anti-nutritional factors decreased by about 30 % to 60 %. The above reasons are combined with the protein digestibility of S72 5.88 % higher than Y0. This study proved that instant soybean powder is more conducive to the digestion and absorption of the elderly.

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