The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were...The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were studied. The protein content （g/100g soya dry weight） ranged from 38.20 to 62.98 with the highest content in the high moisture extruded protein product fermented with 5 mL inoculum of Bacillus natto. Contents of carbohydrates ranged from 14.77 to 29.08 while those of crude fibre, fat and ash were generally low. Fermentation better improved protein digestibility in the raw soya meal and kernel than in the unfermented extruded and extruded fermented products. SDS-PAGE electrophoresis revealed some degradation of the protein sub units of fermented samples.展开更多
文摘The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were studied. The protein content （g/100g soya dry weight） ranged from 38.20 to 62.98 with the highest content in the high moisture extruded protein product fermented with 5 mL inoculum of Bacillus natto. Contents of carbohydrates ranged from 14.77 to 29.08 while those of crude fibre, fat and ash were generally low. Fermentation better improved protein digestibility in the raw soya meal and kernel than in the unfermented extruded and extruded fermented products. SDS-PAGE electrophoresis revealed some degradation of the protein sub units of fermented samples.
