枯草芽孢杆菌BSNK-5发酵豆乳营养组分的动态变化规律研究  

Study on dynamic change of nutritional components of Bacillus subtilis BSNK-5 fermented soymilk

作　　者：高雅鑫 胡淼 文伟 范蓓[1,2] 李淑英 王凤忠[1,2] GAO Yaxin;HU Miao;WEN Wei;FAN Bei;LI Shuying;WANG Fengzhong(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]中国农业科学院,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《食品与发酵工业》2024年第22期143-149,共7页Food and Fermentation Industries

基　　金：大豆产业体系(CARS-04);国家重点研发计划-中国和欧盟政府间科技合作项目(2023YFE0104900-3-2)。

摘　　要：为开发具有健康功效的新型优质蛋白产品,该文利用枯草芽孢杆菌(Bacillus subtilis)BSNK-5发酵豆乳,动态分析了发酵过程中豆乳各营养组分的变化规律。结果显示,B.subtilis BSNK-5在豆乳基质中生长旺盛,呈指数级增长;发酵至84 h时,粗蛋白下降了23.50%,生成了多肽和氨基酸等小分子产物,发酵后期由于氨基酸的过度降解导致水解氨基酸含量下降了42.90%;在氨基酸组成上,必需氨基酸含量占比提高了13.34%,蛋氨酸和赖氨酸含量分别提高了106.90%和18.50%,表明B.subtilis BSNK-5的发酵平衡了豆乳氨基酸的组成和比例。发酵过程中,脂肪含量增加,脂肪酸含量峰值出现在24 h,其中亚油酸占比达到49.28%;大豆异黄酮明显由糖苷型转变为苷元型,苷元型异黄酮含量峰值出现在48 h,以大豆苷转化率最高,大豆素占比约为52.15%。综上,B.subtilis BSNK-5的发酵有效促使了豆乳营养价值和生物利用度的提高,而发酵时间直接影响了各营养组分的富集。该研究结果为豆乳品质控制、功能性发酵豆制品开发、植物蛋白资源补充提供理论依据。To develop new high-quality plant protein products with health benefits,this study dynamically analyzed the alteration of nutritional components of soymilk during the fermentation process with Bacillus subtilis BSNK-5.These results indicated that B.subtilis BSNK-5 grew vigorously in the substrate of soymilk with an exponential growth trend.After 84 h fermentation,the crude protein content decreased by 23.50%,generating small molecules such as peptides and amino acids,but the total content of hydrolyzed amino acids decreased by 42.90%due to the excessive degradation of amino acids in the later fermentation.In terms of amino acid composition,the percentage of essential amino acids increased by 13.34%,and the content of methionine and lysine increased by 106.90%and 18.50%,respectively,indicating that B.subtilis BSNK-5 fermentation balanced the composition and proportion of amino acids in soymilk.During the fermentation process,the fat content increased,and the content of fatty acids peaked at 24 h fermentation,in which linoleic acid accounted for 49.28%.In addition,the conformation of soybean isoflavones was obviously transformed from glucosides into their corresponding aglycones,and the content of isoflavone aglycones peaked at 48 h fermentation.The conversion rate of daidzin was the highest,and the proportion of daidzein reached about 52.15%.Therefore,B.subtilis BSNK-5 fermentation effectively contributed to the improvement of the nutritional value and the bioavailability of soymilk,whereas the fermentation time directly affected the enrichment of each nutrient component.These results provided a theoretical basis for the control of soymilk quality,the development of functional fermented soybean products and the supplementation of plant protein resources.

关 键 词：枯草芽孢杆菌 豆乳 发酵过程 营养组分 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]