Abstract
In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 oT at the temperature of 35 ℃, displaying a better capacity in producing acids, while, it also reached 65.44 oT when the tofu whey was fermented by the starter of L5+L6+Y under the same condition. The ability of reducing Fe3+ and scavenging DPPH radical of fermented tofu whey by L6 increased slightly, but the power of iron(II)-chelating significantly enhanced, with the power of 54.45%. In contrast, the power of iron(II)-chelating of fermented tofu whey by L5 decreased with the increasing fermentation time. The abilities of producing acids, reducing Fe3+, iron(II)-chelating and DPPH radical scavenging of fermented tofu whey by L5+L6+Y were strong than those by L6+Y. In summary, Lactobacillus amylolyticus L6 was the best strain to produce acid and antioxidant activities in tofu whey among the 3 single strains, while, L5+L6+Y was the best combination among the multi-strain starters.
Publication Date
4-28-2015
First Page
11
Last Page
15
DOI
10.13652/j.issn.1003-5788.2015.02.003
Recommended Citation
Li, LIU and Li, LI
(2015)
"Titratable acidity and antioxidant activities of fermented Tofu whey,"
Food and Machinery: Vol. 31:
Iss.
2, Article 3.
DOI: 10.13652/j.issn.1003-5788.2015.02.003
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/3
References
[1] Fung W Y, Woo Y P, Long M T. Optimization of growth of Lactobacillus acidophilus FTCC 0291 and evaluation of growth characteristics in soy whey medium: a response surface methodology approach ［J］. Journal of Agricultural and Food Chemistry, 2008, 56(17): 7 910～7 918.
[2] Nguyen Thi L, Champagne C P, Lee B H, et al. Growth of Lactobacillus paracasei ssp. paracasei on tofu whey［J］. International Journal of Food Microbiology, 2003, 89(1): 67～75.
[3] Fung W, Liong M. Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology ［J］. LWT - Food Science and Technology, 2010,43(3):563～567.
[4] 周婷婷, 易敏英, 相大鹏, 等. 白腐乳及其生产过程中蜡样芽孢杆菌的污染及防治［J］. 中国酿造, 2014, 33(5):77～80.
[5] 杜欣, 李理, 刘冬梅. 碳源对益生菌发酵黄浆水抗氧化和抑菌活性的影响［J］. 现代食品科技,2014, 30(2): 129～133.
[6] 李理, 刘力. 一种解淀粉乳杆L5及其在发酵豆腐黄将水中应用:中国, 201410419335.7［P］.2014—08—22.
[7] 李理, 刘力. 解淀粉乳杆菌L6及其在发酵黄浆水中的应用：中国, 201410277246.3［P］. 2014—06—19.
[8] Torino M I, Limón R I, Martínez-Villaluenga, et al. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils［J］. Food Chemistry, 2013, 136(2):1 030～1 037.
[9] Marazza J A, Nazareno M A, de Giori G S, et al. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus［J］. Journal of Functional Foods, 2012, 4(3): 594～601.
[10] Benzie I F, Strain J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay ［J］. Analytical Biochemistry, 1996, 239(1): 70～76.
[11] Brand-Williams W, Cuvelier M, Berset C. Use of a free radical method to evaluate antioxidant activity ［J］. LWT-Food Science and Technology, 1995, 28(1): 25～30.
[12] Hwang J-Y, Shyu Y-S, Wang Y-T, et al. Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase ［J］. LWT-Food Science and Technology, 2010, 43(2): 285～290.
[13] Xiao Yu, Wang Li-xia, Rui Xin, et al. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6 ［J］. Journal of Functional Foods, 2015,7(12): 33～44.
[14] Qin Yao, Jin Xiao-nan, Park Heui Dong. Comparison of antioxidant activities in black soybean preparations fermented with various microorganisms［J］. Agricultural Sciences in China, 2010, 9(7): 1 065～1 071.
[15] Xiao Yu, Xing Guang-liang, Rui Xin, et al. Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18［J］. Journal of Functional Foods, 2014, 6(10): 210～222.
[16] Vadivel V, Stuetz W, Scherbaum V, et al. Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods［J］. Journal of Food Composition and Analysis, 2011, 24(7): 935～943.
[17] Gülin Antioxidant properties of resveratrol: A structure–activity insight ［J］. Innovative Food Science & Emerging Technologies, 2010, 11(1): 210～218.
[18] 陈历水, 马莺, Jean-louis Maubois, 等. 乳源酵母Pichia fermentans的抗氧化特性［J］. 哈尔滨工业大学学报, 2010, 42(2): 292～296.
[19] Jehrig S C, Rohn S, Kroh L W, et al. Antioxidative activity of (1→3)，(1→6)-β-D-glucan from Saccharomyces cerevisiae grown on different media ［J］. LWT - Food Science and Technology, 2008, 41(5): 868～877.
[20] Xie Zheng-jun, Huang Jun-rong, Xu Xue-ming, et al. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate ［J］. Food Chemistry, 2008, 111(2): 370～376.