Abstract
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry soybean based milk, the nutritional value of germinated soybean milk has been remarkably improved.
Publication Date
2-28-2015
First Page
217
Last Page
221,225
DOI
10.13652/j.issn.1003-5788.2015.01.050
Recommended Citation
Zixin, JIN; Ruijin, YANG; Shengbo, ZHU; Xinjuan, LIU; and Wenbin, ZHANG
(2015)
"Preparation of germinated soybean milk with household soymilk machine,"
Food and Machinery: Vol. 31:
Iss.
1, Article 50.
DOI: 10.13652/j.issn.1003-5788.2015.01.050
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/50
References
[1] Giri S K, Mangaraj S. Processing influences on composition and quality attributes of soymilk and its powder［J］. Food Engineering Reviews, 2012, 4(3): 149～164.
[2] Bau H M, Villaume C, Nicolas J P, et al. Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds［J］. Journal of the Science of Food and Agriculture, 1997, 73(1): 1～9.
[3] Ko C Y, Lin H T V, Tsai G J. Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model［J］. Process Biochemistry, 2013, 48(4): 559～568.
[4] 郝文静, 张晓鸣, 黄汉荣. 发芽绿豆生物转化法富集γ-氨基丁酸［J］. 食品与机械, 2012, 28(5): 34～38.
[5] Erickson R H, Kim Y S. Digestion and absorption of dietary protein［J］. Annual Review of Medicine, 1990, 41:133～139.
[6] Collier K, Barber L, Lott J N A. A study of indigestible protein fractions of rice (Oryzasativa,L.) endosperm fed to mice (Musmusulus) and sheep (Ovismusimon ): a qualitative and quantitative analysis［J］. Journal of Cereal Science, 1998(27): 95～101.
[7] 龚婷, 赵思明, 熊善柏,等. 蒸煮工艺对米饭蛋白质及氨基酸的影响［J］. 中国粮油学报, 2008, 23(4): 14～17.
[8] Dia V P, Gomez T, Vernaza G, et al. Bowman-birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar BRS 133［J］. Journal of Agricultural and Food Chemistry, 2012, 60(32): 7 886～7 894.
[9] Osman M A, Reid P M, Weber C W. Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH［J］. Food Chemistry, 2002, 78(4): 419～423.
[10] 王韧. 超高压对大豆脂肪氧合酶、营养抑制因子和蛋白质的影响［D］. 无锡：江南大学，2008.
[11] 陈聪, 赵建新, 范大明, 等. 熟浆工艺豆浆煮浆和分离环节的研究［J］. 食品工业科技, 2012, 33(19): 259～262.
[12] Kim S L , Lee J E, Kwon Y U, et al. Introduction and nutritional evaluation of germinated soy germ［J］. Food Chemistry, 2013, 136(2): 491～500.
[13] Komatsuzaki N, Tsukahara K, Toyoshima H, et al. Effect of soaking and gaseous treatment on GABA content in germinated brown rice［J］. Journal of Food Engineering, 2007, 78(2): 556～560.
[14] Li Y, Bai Q, Jin X, et al. Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)［J］. Journal of the Science of Food and Agriculture, 2010, 90(1): 52～57.
[15] 郭元新, 杨润强, 顾振新, 等. 采用生物转化技术富集大豆制品γ-氨基丁酸研究进展［J］. 食品与发酵工业, 2011, 37(11): 154～157.
[16] 王向阳, 仝义超, 施青红, 等. γ-氨基丁酸的检测方法和热杀菌稳定性研究［J］. 食品开发与研究, 2009, 30(4): 13～16.
[17] Rackis J J. Biological and physiological factors in soybeans［J］. Journal of the American Oil Chemists Society, 1974, 51(1): 163～164.
[18] Yuan S, Chang S C, Liu Z, et al. Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) Processing［J］. Journal of Agricultural and Food Chemistry, 2008, 56(17): 7 957～7 963.
[19] Matsuyama A, Yoshimura K, Shimizu C, et al. Characterization of glutamate decarboxylase mediating γ-amino butyric acid increase in the early germination stage of soybean (Glycine max ［L.］ Merr.)［J］. Journal of Bioscience and Bioengineering, 2009, 107(5): 538～543.
[20] Jiang S, Cai W, Xu B. Food quality improvement of soy milk made from short-time germinated soybeans［J］. Foods, 2013, 2(2):198～212.