Keywords

Koji, Lactic Acid Bacteria, Soybean Sourdough, Bread, Antioxidant

Abstract

Abstract Lactobacillus plantarum (strain CAU: 228), a high-yield free soybean isoflavone (IA) lactic acid bacteria screened from Moutai koji, was introduced into the soybean sourdough fermentation system. The changes in four types of soybean isoflavone monomers, total phenolic content, and molecular weight distribution of soybean protein peptides before and after fermentation were studied during the sourdough fermentation process. The antioxidant activity and nutritional properties of wheat bread, soybean bread, and soybean sourdough bread were comparatively analyzed. The results show that lactic acid bacteria fermentation can increase the total IA content of soybean sourdough by 9.87 times, the total phenolic content increases from 3.83 mg GAE/g to 5.29mg GAE/g, and the content of antioxidant active peptides significantly increases. The total IA content in sourdough bread It reached 6.39 mg/100g, which is 2.93 times that of soy bread. The total free amino acid content of soybean sourdough bread was 2.02 and 2.84 times that of soybean bread and wheat bread respectively, and the antioxidant capacity of DPPH was significantly higher than that of ABTS. Therefore, soybean sourdough fermentation technology has high application potential in bread

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Original research done by 10.13995/j.cnki.11-1802/ts.016886

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