ArticleFoods (Basel, Switzerland)2024
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation.Food chemistry: X · 2026Article
- Antibiotic-Free Expression of γ-Glutamyl Transpeptidase inMolecules (Basel, Switzerland) · 2026Article
- Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk.Ultrasonics sonochemistry · 2026Article
- Effects of Enzymes or Fermented Feed on Nitrogen Balance, Meat Quality, Intestinal Microbiota Profile and Barrier Functions of Landrace × Rongchang Pigs Fed with a Diversified Low-Protein Diet.Veterinary sciences · 2026Article
- Valorization of camel milk into probiotic-fermented high-energy beverages incorporating Khalas date and nuts: nutritional quality and bioactives profiling.Frontiers in nutrition · 2026Article
- The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology.Foods (Basel, Switzerland) · 2025Article
- Fermentation of Sainfoin Seed Flour withMicroorganisms · 2025Article
- Characteristics of the Mixed Yogurt Fermented from Cow-Soy Milk in the Presence of Transglutaminase.Foods (Basel, Switzerland) · 2024Article
- Development of a Phage-Displayed Nanobody-Based Competitive Immunoassay for the Sensitive Detection of Soybean Agglutinin.Foods (Basel, Switzerland) · 2024Article
- The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals.Antioxidants (Basel, Switzerland) · 2024Review
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6 authors.
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Abstract
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve its fermentation characteristics, soybean whey was treated with electrodialysis desalination, vacuum concentration and lactic acid bacteria (LAB) fermentation. The results showed that electrodialysis desalination increased the fermentation rate and the number of viable lactic acid bacteria of soybean whey yogurt. More than 90% of the antinutritional factor level (urease and trypsin inhibitory activity) was removed due to high-temperature denaturation inactivation and LAB degradation. Concentrated desalted soybean whey yogurt (CDSWY) possessed larger values for firmness and consistency, and a denser network microstructure compared with undesalted yogurt. Over 90% of off-flavors including hexanal, 1-octen-3-ol and 1-octen-3-one were removed after electrodialysis desalination and concentration treatment. Meanwhile, the newly generated β-damascenone through carotenoid degradation and 2,3-butanedione improved the pleasant flavor and sensory quality of CDSWY, while the salty taste of CSWY lowered its sensory quality. This study provided a theoretical basis for better utilization of soybean whey to develop a plant-based yogurt like dairy yogurt.
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