Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans

Autor: Ying Guan, Jinpeng Wang, Junjun Wu, Lixia Wang, Xin Rui, Guangliang Xing, Mingsheng Dong
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2017
Předmět:
Zdroj: CyTA - Journal of Food, Vol 15, Iss 1, Pp 155-163 (2017)
Druh dokumentu: article
ISSN: 1947-6337
1947-6345
19476337
DOI: 10.1080/19476337.2016.1226955
Popis: In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods.
Databáze: Directory of Open Access Journals
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