食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 143 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038071

研究报告

枯草芽孢杆菌BSNK-5发酵豆乳营养组分的动态变化规律研究

  • 高雅鑫 ,
  • 胡淼 ,
  • 文伟 ,
  • 范蓓 ,
  • 李淑英 ,
  • 王凤忠
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  • 1(中国农业科学院农产品加工研究所,北京,100193)
    2(中国农业科学院,农业农村部农产品加工综合性重点实验室,北京,100193)
第一作者:博士研究生(王凤忠研究员和李淑英副研究员为共同通信作者,E-mail:wangfengzhong@caas.cn;lishuying@caas.cn)

收稿日期: 2023-11-26

  修回日期: 2024-01-11

  网络出版日期: 2024-12-17

基金资助

大豆产业体系(CARS-04);国家重点研发计划-中国和欧盟政府间科技合作项目(2023YFE0104900-3-2)

收起

Study on dynamic change of nutritional components of Bacillus subtilis BSNK-5 fermented soymilk

  • GAO Yaxin ,
  • HU Miao ,
  • WEN Wei ,
  • FAN Bei ,
  • LI Shuying ,
  • WANG Fengzhong
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  • 1(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
    2(Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)

Received date: 2023-11-26

  Revised date: 2024-01-11

  Online published: 2024-12-17

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摘要

为开发具有健康功效的新型优质蛋白产品,该文利用枯草芽孢杆菌(Bacillus subtilis)BSNK-5发酵豆乳,动态分析了发酵过程中豆乳各营养组分的变化规律。结果显示,B.subtilis BSNK-5在豆乳基质中生长旺盛,呈指数级增长;发酵至84 h时,粗蛋白下降了23.50%,生成了多肽和氨基酸等小分子产物,发酵后期由于氨基酸的过度降解导致水解氨基酸含量下降了42.90%;在氨基酸组成上,必需氨基酸含量占比提高了13.34%,蛋氨酸和赖氨酸含量分别提高了106.90%和18.50%,表明B.subtilis BSNK-5的发酵平衡了豆乳氨基酸的组成和比例。发酵过程中,脂肪含量增加,脂肪酸含量峰值出现在24 h,其中亚油酸占比达到49.28%;大豆异黄酮明显由糖苷型转变为苷元型,苷元型异黄酮含量峰值出现在48 h,以大豆苷转化率最高,大豆素占比约为52.15%。综上,B.subtilis BSNK-5的发酵有效促使了豆乳营养价值和生物利用度的提高,而发酵时间直接影响了各营养组分的富集。该研究结果为豆乳品质控制、功能性发酵豆制品开发、植物蛋白资源补充提供理论依据。

关键词： 枯草芽孢杆菌; 豆乳; 发酵过程; 营养组分

本文引用格式

高雅鑫 , 胡淼 , 文伟 , 范蓓 , 李淑英 , 王凤忠 . 枯草芽孢杆菌BSNK-5发酵豆乳营养组分的动态变化规律研究[J]. 食品与发酵工业, 2024 , 50(22) : 143 -149 . DOI: 10.13995/j.cnki.11-1802/ts.038071

Abstract

To develop new high-quality plant protein products with health benefits, this study dynamically analyzed the alteration of nutritional components of soymilk during the fermentation process with Bacillus subtilis BSNK-5.These results indicated that B. subtilis BSNK-5 grew vigorously in the substrate of soymilk with an exponential growth trend.After 84 h fermentation, the crude protein content decreased by 23.50%, generating small molecules such as peptides and amino acids, but the total content of hydrolyzed amino acids decreased by 42.90% due to the excessive degradation of amino acids in the later fermentation.In terms of amino acid composition, the percentage of essential amino acids increased by 13.34%, and the content of methionine and lysine increased by 106.90% and 18.50%, respectively, indicating that B. subtilis BSNK-5 fermentation balanced the composition and proportion of amino acids in soymilk.During the fermentation process, the fat content increased, and the content of fatty acids peaked at 24 h fermentation, in which linoleic acid accounted for 49.28%.In addition, the conformation of soybean isoflavones was obviously transformed from glucosides into their corresponding aglycones, and the content of isoflavone aglycones peaked at 48 h fermentation.The conversion rate of daidzin was the highest, and the proportion of daidzein reached about 52.15%.Therefore, B. subtilis BSNK-5 fermentation effectively contributed to the improvement of the nutritional value and the bioavailability of soymilk, whereas the fermentation time directly affected the enrichment of each nutrient component.These results provided a theoretical basis for the control of soymilk quality, the development of functional fermented soybean products and the supplementation of plant protein resources.

Key words： Bacillus subtilis; soymilk; fermentation process; nutritional components

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