plantarum was used as starter to ferment compound soybean milk. The changes of proteins,
peptides, lipids, lactic acids, amino acids and 4 kinds of isoflavone were
determined before and after fermentation. Three antioxidant models were used to
analyze the changes of antioxidant activity of the compound soybean milk. The results
showed that after fermentation the contents of peptides, lactic acids and amino
acids in compound soymilk increased significantly; isoflavone glucoside
declined while the content of isoflavone aglycone increased. The antioxidant
activity of compound soymilk after fermentation was enhanced. The results of
gas chromatography-mass spectrometry showed that alcohols, acids and esters aroma
components increased significantly after fermentation, which improved the flavour
of compound soymilk.
李彤, 彭珍, 熊涛. 乳酸菌发酵对复合豆乳饮料营养成分、香气成分及抗氧化活性的影响[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.016105.
LI Tong, et all . Effects of lactic acid bacteria on nutritional
components, aroma components and antioxidant activity of compound soybean milk. Food and Fermentation Industries, 0, (): 1-.