Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 50, Pages 11125-11132Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b04456
Keywords
soymilk; lactic acid bacteria; electrophoresis; protein bioaccessibility; peptide content
Funding
- Natural Science Foundation of Jiangsu Province [BK20150660]
- Fundamental Research Funds for the Central Universities [KJQN201647, KYZ201745]
- National Natural Science Foundation of China [31501466]
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The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP- 4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral; gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (<10 kDa) at the end of intestinal digestion among the four curds, Overall ; terminating fermentation at pH 5.4-5.7 of soymilk curds enriched with TP is recommended.
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