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Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk

文献类型： 外文期刊

作者： Wu, Han 1 ; Dong, Jia-Jia 2 ; Dai, Yi-Qiang 1 ; Liu, Xiao-Li 1 ; Zhou, Jian-Zhong 1 ; Xia, Xiu-Dong 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Univ Chinese Med, Key Res Lab Chinese Med Proc Jiangsu Prov, Nanjing 210023, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China

关键词： Lactobacillus fermentation; Yellow whey; Coagulation; Soymilk proteins; Isoflavones

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 334 卷

页码：

收录情况： SCI

摘要： This study investigated the soymilk coagulation induced by fermented yellow whey (FYW), which is extensively used as a natural tofu coagulant in China. The aggregations involving proteins and isoflavone particles caused by FYW were analyzed using the proteomic technology and high-performance liquid chromatography, respectively. As indicated, the FYW-induced coagulation of soy proteins mainly occurred at pH 5.80-5.90. When the pH of soymilk decreased, the 7S beta, 11S A3 and some of 11S A1a subunits and SBP, Bd, lectin and TA aggregated the earliest, and later did the 11S A4, other 11S A1a, 11S A2 and 11S A1b subunits. The 7S alpha and alpha' subunits and TB showed an obvious delay in aggregation. Moreover, isoflavones in the form of aglycones were more likely to coprecipitate with proteins, compared with glycosides. These results could provide an important reference and assistance for future research on the development of traditional FYW-tofu.

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