益生菌发酵豆乳中营养成分变化研究  

Study of Changes in Nutritional Ingredients of Probiotics

作　　者：吴琼[1] 于寒松[1,2] 张岚[2,3] 刘俊梅[1,2] 王玉华[1,2] 常鑫[1] 胡耀辉[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]国家大豆产业技术研发中心加工研究室,长春130118 [3]吉林医药学院,吉林132000

出　　处：《中国粮油学报》2013年第10期92-95,105,共5页Journal of the Chinese Cereals and Oils Association

基　　金：现代农业产业技术体系建设专项资金(CARS-04);长春市科技计划(2011111)

摘　　要：为了提高豆乳的营养价值,分别采用植物乳杆菌和两歧双岐杆菌对豆乳进行单菌种发酵和混合发酵,并对发酵豆乳与未发酵豆乳的蛋白质、小肽及氨基酸含量进行比较。结果表明:与未发酵豆乳相比,植物乳杆菌、两歧双岐杆菌单菌种和混合菌种发酵豆乳蛋白质含量基本保持不变,但单菌种和混合菌种发酵后分子质量为200 ku和80 ku的蛋白质基本被全部降解,小分子质量蛋白条带均有所增加;小肽含量分别增加了19.4%、22.16%和27.12%;氨基酸总含量分别增加了8.22%、10.61%和9.95%。In order to improve the nutritional value of soymilk, this paper respectively adopted Lactobacillus plantarum and Acidophilus Bifidum single - strain fermentation and mixed - strain fermentation of soymilk, and has compared protein small peptides and amino acids of fermented soymilk with unfermented soymilk proteins. The results showed that：compared with unfermented soymilk, protein content of Lactobacillus plantarum and Acidophilus Bifidum single - strain fermentation and mixed - strain fermentation of soymilk kept unchanging, protein of 200 and 80 ku were degraded, protein strip of small molecular weight were increased, and small peptides content respectively increased 19.4% ,22.16% and 12%. Total amino acid content respectively increased 8.22%, 10.61% and 9.95%.

关 键 词：豆乳 植物乳杆菌 两歧双岐杆菌 蛋白质 氨基酸 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]