Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion. (18th September 2019)

• Record Type: Journal Article
• Authors: Guo, Ying; Ma, Mengting; Jiang, Fan; Jiang, Wenqian; Wang, Hanxin; Du, Shuang‐kui
• Is Part Of: International journal of food science & technology. Volume 55:Number 2(2020)
• Page Start: 720
• Page End: 728
• Publication Date: 2019-09-18
• Subjects: Black soybean -- in vitro gastrointestinal digestion antioxidant properties -- protein digestibility -- soymilk; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14335
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Protein quality and antioxidant properties of soymilk derived from black soybean (eight varieties) in China were analysed following in vitro simulated gastrointestinal digestion (including dialysis). Soymilk from black soybean possessed high okara weight but low yield, protein content and sensory scores. The in vitro digestibility of protein in all black soymilk samples was higher than 60%, and the Shenmu black soybean exhibited the highest digestibility. Non‐digested milk from the black soybean exhibited significantly high total phenolic content (TPC) (127.15–173.04 mg/100 mL), ferric‐reducing antioxidant power (FRAP) (272.18–366.27 μmol L −1 ) and DPPH free radical‐scavenging activity (61.20–83.81%). These parameters were significantly lower in the non‐digested soymilk than those in soymilk after gastric digestion but higher than those of soymilk in the dialysed fraction. Gastric digestion significantly increased bioactive compound levels released from black soymilk, and the bioaccessibility of phenolic compounds was 24.37–36.05%. Hence, black soymilk was sufficiently available for human absorption. Abstract : Black soymilk was prepared by soaking, grinding and filtering. One part of the raw soymilk was conducted sensory evaluations with a panel of fifteen members. Another part of soybean milk was analyzed through gastric digestion and intestinal digestion stages. After in vitro simulated gastrointestinal digestion, the in vitro digestibility of protein and antioxidant properties were determined.