Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans
In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–po...
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doaj-71b83686d38a4d43b07d1f262e751c4a2020-11-25T01:26:18ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452017-01-0115115516310.1080/19476337.2016.12269551226955Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegansYing Guan0Jinpeng Wang1Junjun Wu2Lixia Wang3Xin Rui4Guangliang Xing5Mingsheng Dong6Nanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityIn this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods.http://dx.doi.org/10.1080/19476337.2016.1226955Soymilk residues (okara)solid-state fermentationantioxidant activitiesACE-inhibitory activityActinomucor elegans |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ying Guan Jinpeng Wang Junjun Wu Lixia Wang Xin Rui Guangliang Xing Mingsheng Dong |
spellingShingle |
Ying Guan Jinpeng Wang Junjun Wu Lixia Wang Xin Rui Guangliang Xing Mingsheng Dong Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans CyTA - Journal of Food Soymilk residues (okara) solid-state fermentation antioxidant activities ACE-inhibitory activity Actinomucor elegans |
author_facet |
Ying Guan Jinpeng Wang Junjun Wu Lixia Wang Xin Rui Guangliang Xing Mingsheng Dong |
author_sort |
Ying Guan |
title |
Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans |
title_short |
Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans |
title_full |
Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans |
title_fullStr |
Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans |
title_full_unstemmed |
Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans |
title_sort |
enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with actinomucor elegans |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2017-01-01 |
description |
In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods. |
topic |
Soymilk residues (okara) solid-state fermentation antioxidant activities ACE-inhibitory activity Actinomucor elegans |
url |
http://dx.doi.org/10.1080/19476337.2016.1226955 |
work_keys_str_mv |
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1725109886892638208 |