转化效应 Bacillus subtilis BSNK-5 在奥卡拉:洞察其组件转化,结构特征和功能性质
Weimin Meng1, Miao Hu1, Yaxin Gao1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
Food chemistry
|February 20, 2025
概括
细菌细菌BSNK-5发酵将大豆副产品okara转化为更有营养和功能性的食品成分. 这一过程提高了消化能力,减少了反营养因素,并改善了食品工业的关键功能性质.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 作为大豆加工副产品的奥卡拉 (Okara) 面临着利用不足的挑战.
- 对于食品工业和全球粮食安全来说,花的可持续提升至关重要.
研究的目的:
- 为了研究Bacillus subtilis BSNK-5发酵对奥卡拉属性的影响.
- 评估增强型花作为一种有价值的食品原料的潜力.
主要方法:
- 使用Bacillus subtilis BSNK-5进行okara发酵.
- 营养成分分析 (纤维,蛋白质,脂肪,化合物).
- 评估结构变化,反营养因素和功能性质 (例如,持水能力,抗氧化活性).
主要成果:
- 发酵将不溶性纤维,蛋白质和脂肪转化为可溶性形式,和氨基酸.
- 素抑制剂和抗原蛋白减少,而化合物和抗氧化活性增加.
- 观察到改善的保持水分,保持油脂,增胀能力,消化能力和抗高血压特性.
结论:
- 细菌细菌BSNK-5发酵显著提高了okara的营养和功能价值.
- 发酵的提供了更好的消化能力,减少了反营养因素和有益的功能性质.
- 这一过程为食品工业中高价值的花利用提供了可持续的途径.
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