|Table of Contents|

Soaking Medium and Pretreatment Conditions on Main Anti-nutritional Factors and Nutritional Quality in Soybean Milk
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《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年03期
Page:
434-442
Research Field:
Publishing date:

Info

Title:
Soaking Medium and Pretreatment Conditions on Main Anti-nutritional Factors and Nutritional Quality in Soybean Milk
Author(s):
GU Chun-mei1; JIANG Lei1; YU Han-song1; 2
（1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China； 2.Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research, Changchun 130118, China）
Keywords:
Soybean milk;  Soaking medium;  Anti-nutritional factor;  Quality
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.03.0434
Abstract:
In order to minimize the content of anti-nutritional factors, and to ensure its excellent quality. This study explored the effects brought by some changes in pre-treatment on anti-nutrition factors in soybean milk with different soaking media (including water, citric acid solution and sodium bicarbonate solution) and soaking conditions, also, soybean milk made from dried soybeans was the control group. The results showed that soaking effectively reduced trypsin inhibitor and phytic acid in soybean milk. However, different soaking media had various effects on anti-nutritional factors. The minimum content of trypsin inhibitor in soaked soybeans was 30.88±1.35 TIU?mg-1, 54% lower than the control group. The minimum content of phytic acid was 3.46±0.15 mg?mL-1, 77.4% lower than the control group. However, the content of tannin in soaked soybeans was increased significantly (P<0.05). The capabilities of reducing trypsin inhibitor content were decreasing from sodium bicarbonate solution to water to citric acid solution. The capabilities of reducing tannin content were decreasing from citric acid solution to water to sodium bicarbonate solution. The capabilities of reducing phytic acid content were decreasing from citric acid solution to water to sodium bicarbonate solution. In addition to anti-nutritional factors, the quality index of soymilk also changed significantly. The results showed that the overall quality of the NaHCO3 soaking group was the best, except for the individual quality indicators (such as protein content), which was not significantly different from the water-immersed group (P>0.05), while the quality of the citric acid soaking group was the worst among the three groups. Finally, the NaHCO3 solution was selected as the soaking medium for orthogonal process optimization. The results showed that when the soaking temperature was 25 °C, the soaking time was 16 h, the soaking bean water ratio was 1∶4, and the NaHCO3 concentration was 0.45%, the anti-nutritional factor of soybean milk had the best removal effect and the best quality

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Last Update: 2019-05-30