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%.