New fermentation technique for complete digestion of soybean protein.
The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 U/g at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.
Lee
Jeong Ok
JO
Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea.
Park
Mi Hwa
MH
Choi
Yung Hyun
YH
Ha
Yeong Lae
YL
Ryu
Chung Ho
CH
D000596:Amino Acids / Q000032:analysis; D001236:Aspergillus oryzae / Q000378:metabolism; D001412:Bacillus subtilis / Q000378:metabolism; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis / Q000378:metabolism; D030262:Soybean Proteins / Q000032:analysis / Q000378:metabolism*
D000596:Amino Acids; D030262:Soybean Proteins