Optimization of Fermentation and <i>in Vitro</i> Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology

LÜ Mingshou; GAO Yixin; SHI Yanguo; LIU Linlin; SUN Bingyu; ZHU Xiuqing

doi:10.13386/j.issn1002-0306.2021080234

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 238-245. > DOI: 10.13386/j.issn1002-0306.2021080234

LÜ Mingshou, GAO Yixin, SHI Yanguo, et al. Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(10): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080234.

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Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology

College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China

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Received Date: August 22, 2021
Available Online: March 18, 2022

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Abstract

Abstract

In this study, red beans, black beans and soybeans were utilized to produce fermented mixed-bean milk. The changes of total phenols, total flavonoid and antioxidant capacity of the product were investigated by single factor experiment and response surface methodology. The results showed that the optimum fermentation process of fermented mixed-bean milk was sucrose addition of 7.2%, transglutaminase addition of 0.63 g/L and fermentation for 10 h accompanying the sensory score of 88.1 points. After digested with gastric juice and intestinal juice, the total phenols content in fermented mixed-bean milk were increased by 25% and 61%, while total flavonoid were increased by 51% and 22%. Before digestion, DPPH, ABTS, hydroxyl radical clearance and reducing power were 47.71%, 20.53%, 41.45% and 0.22 respectively. After gastrointestinal juice digestion, the antioxidant indexes were increased by 35.0%, 48.1%, 43.1% and 27.3% respectively. After intestinal juice digestion, the reducing power of fermented mixed-bean milk was 10% lower than that of gastric juice digestion, but still higher than that of undigested sample. The total phenols content after digestion was positively correlated with DPPH radical scavenging rate, ABTS and hydroxyl radical scavenging rate (P < 0.05) and there was a positive correlation between total flavonoid and reducing power (P < 0.05). Consequently, the results could provide a reference for the future research and development of fermented mixed-bean milk.

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