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Soy Germ Isoflavone Conversion by Lactic Acid Bacteria and Development on Its Chewing Tablet

Author: DongJing
Tutor: DongMingSheng;JiangMei
School: Nanjing Agricultural College
Course: Fermentation Engineering
Keywords: Soygerm Isoflavones Lactic acid bacteria Antioxidant Chewing tablet
CLC: TS214.2
Type: Master's thesis
Year: 2010
Downloads: 10
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Abstract


Soygerm is not only rich in protein, unsaturated fatty acid and vitamins but also the bioactive components so it’s regarded as an excellent source for fuctional food. However, as an important and potential by-products of soybean oil and soybean protein industry, soygerm has not been effectively developed as yet for many reasons such as Lack of related mature separation technologies and mature product markets; The most important reason is that it has a kind of special undesirable flavor including the beany flavor, bitterness and astringency, all those bad sensory characteristics limited its use in food industry to a large extent.Soygerm has the highest isoflavone content which can reach as 6～10 times as cotyledons. Soybean isoflavones have a wide range of physiological activities including prevention and improvement of women’s climacteric syndrome, prevention of osteoporosis and cardiovascular diseases, effects on preventing and curing cancers and tumor and so on. Isoflavones are present in soy and soygerm mainly as glucosides which account for 99% in total isoflavones amount and exhibited poorer absorption and lower bioavailability properites compared with their aglycones. Research shows thatβ-glucosidases of intestinal microflora can hydrolyze the glucoside isoflavones to aglycones so as to promote their absorption and utilization. Therefore, improving the bioavailability of isoflavones require both enhance isoflavone aglycone consumption and modulation of intestinal microflora via ingestion of viable bacteria.As one of the most important probiotics of human body, lactic acid bacteria has been widely used in food fermentaion industry. We isolated and screened lactic acid bacteria with good properties aimed at the conversion of the glucosides isoflavones into its aglycones in soy germ fermentation, after that, appropriate processing technology was adopted to produce a convenient carrying functional food with delicious taste, high content of isoflavone aglycones and viable probiotics. Our research put the comprehensive development of soygerm, the enhancement of isoflavone activities and improving the gut micrflora together so it has important practical meaning and developing value. The contents and results are as follows:1 Screen and identification on lactic acid bacteria strains for soygerm fermentationβ-glucosidase-producing lactic acid bacteria strains were screened out of 79 strains from different sources by PNPG plate method. Then, two non-biogenic amine producing strains SR2-3 and 6005# which not only had good growth and sensory property but also can realize efficient conversion of isoflavone during fermetation were selected as soygerm milk fermentation strains. Strain SR2-3 and 6005# were identified as lactobacillus plantarum and Lactobacillus rhamnosus respectively which has been known as safe probiotics, based on morphology, physiological, biochemical and molecular biological characteristics.2 Research on fermentation and antioxidant properties of fermented soygerm milkFermentation properties of strain SR2-3 and 6005# were studied. Results showed that the capacity of proliferation and acid producing of strains 6005# were weaker to SR2-3, and they had different advantages of different aglycones conversion. The DPPH radical scavenging capacity, hydroxyl radical and superoxide radical scavenging capacity of fermented soy germ milk were investigated. By comparing fermentation and antioxidant properties, the optimum fermentive end was determined as 12h. At last, optimization of fermentation was conducted by fermentating with two strains and their different mixing ratios, mixed cultures 2:1 seemed to be the most effective starters which greatly improved isoflavones transformation level and attained more than 8 log cfu/mL of the strains.3 Development of fermented soy germ chewing tabletFermented soygerm milk isn’t directly edible due to its bad flavor. Freeze-drying technology was adopted to partially removal undesirable flavor, and proper ratio of skimmed milk was selected as protective agent to preserve viable bacteria to the largest extent. At last, Chewing tablet was developed by particle tabletting and direct powder compression method, respectively. Because direct powder compression had more viable counts and simple process was finally choosed and the formulation was optimized according to both sensory properties and viable bacteria counts by orthogonal experiment. Results showed our optimized formulation can produce a kind of portable fermented soygerm derived chewing tablet with not only good sensory properties but also high algycones content and viable probiotics.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Legume system for food > Soy-based food
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