Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

Journal of the Science of Food and Agriculture
Xin RuiMingsheng Dong

Abstract

Lactic acid bacteria fermentation allows soymilk to form a yogurt-like product accompanied by protein acidic coagulation. It is not known whether the coagulation of soy protein during fermentation influences protein digestibility when ingested. In the present study, soymilk (pH 6.3) and soy yogurt (SY) at different pH (6.0, 5.7, 5.4 and 5.1) were subjected to in vitro gastrointestinal digestion (GIS) and a comparison study was conducted. Lactic fermentation allowed the pH of soymilk to reduce gradually to 5.1 in 330.0 min. A decline in pH resulted in the volume-weighted mean diameters D[4,3] and D[v,90] increasing from 0.81 to 97 µm and 1.82 to 273 µm, respectively. Predominant proteins lost their solubility between pH 6.0 and 5.7. Application of GIS allowed SY samples, especially SY-5.7, SY-5.4 and SY-5.1, to reveal particles with a predominant peak at approximately 10 µm and also lower soluble proteins compared to soymilk, with reduction percentages of 18%, 28% and 43%. The cleavage pattern of soy protein during GIS was scarcely affected by the sample pH. However, a lower quantity of the band at 33.9 kDa was found in SY-5.7, SY-5.4 and SY-5.1. The results of the present study demonstrate that lactic fermentation altered soy p...Continue Reading

References

Apr 13, 2006·Journal of Agricultural and Food Chemistry·Savithiry S NatarajanWesley M Garrett
Sep 15, 2012·Trends in Biotechnology·Aurélie GuerraMonique Alric
Sep 22, 2012·Journal of the Science of Food and Agriculture·Chein-Pang ChengTsung-Yu Tsai
May 8, 2013·Journal of the Science of Food and Agriculture·Raquel BedaniSusana M I Saad
Nov 25, 2014·Journal of Agricultural and Food Chemistry·Siying WenChunbao Li

❮ Previous
Next ❯

Related Concepts

Related Feeds

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.