Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage

Wu, You; Huang, Yiqun; Yu, Jiangnan; Wang, Faxiang; Li, Xianghong; Liu, Yongle; Ma, Xiayin

doi:10.1007/s11694-022-01492-1

Cited by 7 publications

(1 citation statement)

References 33 publications

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“…Other authors also described the reduction in the content of Asp, Arg, Pro, and Ile as a result of the LF of other plant matrices. For example, the authors of [70] found that in soy milk fermented with L. paracasei L9 and a commercial starter (L. bulgaricus and S. thermophilus), the total content of these AAs was significantly reduced, in contrast to the free amino acids. Similarly to the MTE extract, Arg showed the greatest decrease in soy milk due to fermentation (by 13 and 18%, respectively).…”

Section: Changes In Amino Acid Profile and Content During Fermentationmentioning

confidence: 99%

Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm

Teleszko,

Haraf,

Zając

et al. 2024

Sustainability

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This study aimed to evaluate the possibility of using milk thistle endosperm (MTE) extract with a protein content of >2 g/100 mL to obtain a fermented product, an alternative to milk beverages. Directed lactic fermentation with Lacticaseibacillus rhamnosus was carried out. The course of the process was monitored. The changes in pH, the saturation of the medium with dissolved oxygen, and temperature were measured. The values of the main nutritional parameters, silymarin content, amino acid profile/content, and the PDCAAS value (Protein Digestibility-Corrected Amino Acid Score) were determined in the extract before and after fermentation. The lactic acid fermentation of the MTE extract took place in four phases, with the activity of L. rhamnosus being the most intense between 4 and 8 h into the process. As a result of fermentation, there were changes in the total amino acid content in the tested medium, suggesting the catabolism of aspartic acid, arginine, proline, and isoleucine via LAB took place. Particularly significant was the increase in the content of lysine and valine (4.95 and 4.68 g/100 g of total AA, respectively), which are the limiting amino acids in MTE. Although MTE contained approximately 1% silymarin, no presence of this flavonolignan complex was found in the extracts.

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Section: Changes In Amino Acid Profile and Content During Fermentationmentioning

confidence: 99%

Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm

Teleszko,

Haraf,

Zając

et al. 2024

Sustainability

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Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Chen,

Ma,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored.RESULTSCompared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off‐flavor compounds, releasing protein‐bound off‐flavor compounds and removing them through fermentation.CONCLUSIONEW‐EF had the best effect of off‐flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.

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Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

Zhang,

Xiao

et al. 2023

Food Bioscience

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Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage

Cited by 7 publications

References 33 publications

Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm

Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm

Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

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