Enhanced Emulsifying and Calcium-binding Properties of Fermented Soybean Meal

Abstract

A processed soybean meal (BF-SBM) was prepared by fermenting soybean meal with the genus Bacillus sp. strain for comparison with commercially prepared Lactobacillus-fermented soybean meal (LF-SBM), an enzyme treated soybean meal (ET-SBM) and a soy protein concentrate (SPC). Emulsifying activity and stability of the emulsions prepared from these products were investigated using typical methods in the literature with modifications and Turbiscan measurements, respectively. Calcium ion chelating ability of the SBM products was determined using a modified literature method. The resulting protein profiles, emulsifying properties and calcium-binding behaviors of the soybean products were compared. The results are discussed in terms of the influence of peptide molecular weight and the concentration of specific amino acids on emulsifying and calcium-binding properties of soybean proteins.