Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion

Innovative Food Science and Emerging Technologies

Volumn 38, Issue , 2016, Pages 155-159

  Rui, Xin ^a   Xing, Guangliang ^a   Zhang, Qiuqin ^a   Zare, Fatemeh ^b   Li, Wei ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Bioaccessibility; In vitro gastrointestinal digestion; Lactic acid bacteria; Soy protein

Indexed keywords

BACILLI; BACTERIA; COAGULATION; ENZYMATIC HYDROLYSIS; FERMENTATION; HYDROLYSIS; KNOWLEDGE BASED SYSTEMS; LACTIC ACID; PROTEOLYSIS;

BIOACCESSIBILITY; GASTROINTESTINAL DIGESTION; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; LACTOBACILLUS PLANTARUM; NUTRITIONAL CHARACTERISTICS; SIMULATED GASTRIC AND INTESTINAL DIGESTIONS; SOY PROTEIN;

PROTEINS;

EID: 84990051119     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.09.029     Document Type: Article

References (21)

1. Aguirre, L., Garro, M.S., Savoy de Giori, G., Enzymatic hydrolysis of soybean protein using lactic acid bacteria. Food Chemistry 111 (2008), 976–982.
2. Aguirre, L., Hebert, E.M., Garro, M.S., Savoy de Giori, G., Proteolytic activity of Lactobacillus strains on soybean proteins. LWT - Food Science and Technology 59 (2014), 780–785.
3. Bera, M.B., Mukherjee, R.K., Solubility, emulsifying, and foaming properties of rice bran protein concentrates. Journal of Food Science 54 (1989), 142–145.
4. Church, F.C., Swaisgood, H.E., Porter, D.H., Catignani, G.L., Spectrophotometric assay using o-Phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66 (1983), 1219–1227.
5. Compton, S.J., Jones, C.G., Mechanism of dye response and interference in the Bradford protein assay. Analytical Biochemistry 151 (1985), 369–374.
6. Ghosh, D., Chattoraj, D.K., Chattopadhyay, P., Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability. Journal of Food Science and Technology-Mysore 50 (2013), 979–985.
7. Grygorczyk, A., Corredig, M., Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone. Food Chemistry 141 (2013), 1716–1721.
8. Guerra, A., Etienne-Mesmin, L., Livrelli, V., Denis, S., Blanquet-Diot, S., Alric, M., Relevance and challenges in modeling human gastric and small intestinal digestion. Trends in Biotechnology 30 (2012), 591–600.
9. Guo, S., Ono, T., The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate. Journal of Food Science 70 (2005), C258–C262.
10. Guyton, A.C., Textbook of medical physiology. 8th ed., 1991, WB Saunders Company, Philadelphia, USA.
11. Hsieh, J.F., Yu, C.J., Tsai, T.Y., Proteomic profiling of the coagulation of soymilk proteins induced by magnesium chloride. Food Hydrocolloids 29 (2012), 219–225.
12. Kohyama, K., Nishinari, K., Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono delta lactone. Journal of Agricultural and Food Chemistry 41 (1993), 8–14.
13. Martensson, O., Oste, B., Holst, O., The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Research International 35 (2002), 775–784.
14. Natarajan, S.S., Xu, C., Bae, H., Caperna, T.J., Garrett, W.M., Characterization of storage proteins in wild (Glycine soja) and cultivated (Glycine max) soybean seeds using proteomic analysis. Journal of Agricultural and Food Chemistry 54 (2006), 3114–3120.
15. Poysa, V., Woodrow, L., Yu, K., Effect of soy protein subunit composition on tofu quality. Food Research International 39 (2006), 309–317.
16. Rinaldi, L., Gauthier, S.F., Britten, M., Turgeon, S.L., In vitro gastrointestinal digestion of liquid and semi-liquid dairy matrixes. LWT - Food Science and Technology 57 (2014), 99–105.
17. Rinaldi, L., Rioux, L.E., Britten, M., Turgeon, S.L., In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan. International Dairy Journal 46 (2015), 39–45.
18. Ringgenberg, E., Alexander, M., Corredig, M., Effect of concentration and incubation temperature on the acid induced aggregation of soymilk. Food Hydrocolloids 30 (2013), 463–469.
19. Serrazanetti, D.I., Ndagijimana, M., Miserocchi, C., Perillo, L., Guerzoni, M.E., Fermented tofu: Enhancement of keeping quality and sensorial properties. Food Control 34 (2013), 336–346.
20. Shim, S.M., Choi, M.H., Park, S.H., Gu, Y.U., Oh, J.M., Kim, S., Lee, Y., Assessing the digestibility of genetically modified soybean: Physiologically based in vitro digestion and fermentation model. Food Research International 43 (2010), 40–45.
21. Wen, S., Zhou, G., Li, L., Xu, X., Yu, X., Bai, Y., Li, C., Effect of cooking on in vitro digestion of pork proteins: A peptidomic perspective. Journal of Agricultural and Food Chemistry 63 (2015), 250–261.