Research Article

**Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6**

I. Amadou, S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and Le Guo-Wei

In this study, soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. The extracts were investigated for changes in mineral composition, amino acid composition, in vitro trypsin digestibility, DPPH radical scavenging activities and electrophoretic pattern. The amino acid and mineral element compositions showed significant (p<0.001) variations among the samples. The Fermented Soybean Protein Meal (FSPM) with protease added (FSPMe) showed higher total free amino acid (4.8467 g/100 g sample) compared to 0.2523 g/100 g sample obtained for unfermented Soybean Protein Meal (SPM). The FSPMe had the highest in vitro trypsin digestibility and showed a single polypeptide with estimated molecular weight of 14.4 kDa in the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assay.

PDF Fulltext XML References Citation

How to cite this article

I. Amadou, S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and Le Guo-Wei, 2009. Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6. American Journal of Food Technology, 4: 268-276.

DOI: 10.3923/ajft.2009.268.276

URL: https://scialert.net/abstract/?doi=ajft.2009.268.276

American Journal of Food Technology

Article Trend

Total views 534

Search

Authors

I. Amadou

S. Jin

M.T. Kamara

Y.H. Shi

O.S. Gbadamosi

Le Guo-Wei

Keywords

Research Article

**Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6**

How to cite this article

Related Articles

Leave a Comment