Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Guan, Ying; Wang, Jinpeng; Wu, Junjun; Wang, Lixia; Rui, Xin; Xing, Guangliang; Dong, Mingsheng
• Is Part Of: CyTA: journal of food. Volume 15:Issue 1(2017)
• Page Start: 155
• Page End: 163
• Publication Date: 2017-01-02
• Subjects: Soymilk residues (okara) -- solid-state fermentation -- antioxidant activities -- ACE-inhibitory activity -- Actinomucor elegans; Residuos de leche de soja (okara) -- fermentación en estado sólido -- actividad antioxidante -- inhibidor de actividad ACE -- Actinomucor elegans; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2016.1226955
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: 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.