Soybean Research and Development Center

Changchun, China

Soybean Research and Development Center

Changchun, China
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Wu Q.,Jilin University | Yu H.,Jilin University | Zhang L.,Soybean Research and Development Center | Zhang L.,Jilin Medical College | And 4 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2013

In order to improve the nutritional value of soymilk, this paper respectively adopted Lactobacillus plantarum and Acidophilus Bifidum single-strain fermentation and mixed-strain fermentation of soymilk, and has compared protein small peptides and amino acids of fermented soymilk with unfermented soymilk proteins. The results showed that: compared with unfermented soymilk, protein content of Lactobacillus plantarum and Acidophilus Bifidum single-strain fermentation and mixed-strain fermentation of soymilk kept unchanging, protein of 200 and 80 ku were degraded, protein strip of small molecular weight were increased, and small peptides content respectively increased 19.4%, 22.16% and 12%. Total amino acid content respectively increased 8.22%, 10.61% and 9.95%.

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