Bio-modified soybean meal as a new protein source for food

Abstract

Soybean meal has long been considered as a plant protein source particularly for animal feedstuff. Nowadays, there is a promising prospect of this material for food processing. However, its protein utilization has drawbacks, such as poor protein solubility and anti-nutritional factors called phytic acid. The phytic acid could be reduced by the addition of phytase, whereas nutrient content enhanced by microbial fermentation. In this study, we analyzed the bio-modified of soybean meal (SBM) through fermentation by phytase producing Lactobacillus plantarum A1-E to evaluate its effect on nutritional quality and anti-nutrient factor called phytic acid and aflatoxin. The study was designated into two treatments consisted of unfermented soybean meal (USBM) and fermented soybean meal (FSBM) by L. plantarum A1-E. Parameters observed were microbial population, phytic acid content, aflatoxin content, and nutrient composition (moisture, ash, crude protein, crude fiber, and lipid). Data were analyzed using analysis of variance (ANOVA) and a T-test to compare treatment means. FSBM by L. plantarum A1-E increased population (6.8x107 CFU/ml) during 72 h incubation (P<0.05) than 0 h (2.1x106 CFU/ml). FSBM reduced phytic acid content (34.13%) and aflatoxin (6.12%) compared to control (USBM). Fermentation during 72 h had on average more crude protein (1.33-fold), crude fiber (2.09-fold), ash (1.13-fold), and less crude lipid (0.71-fold) than SBM. Thus, it can be concluded that FSBM by phytase producing L. plantarum A1-E could be applied for degradation phytic acid during food processing and represents an improvement in nutritional quality thereby becomes potential raw material as a new protein source for food.

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal

“…In the study reported by Chen et al, a solid-state fermentation with Aspergillus oryzae (ATCC 9362) resulted in a 39% reduction of phytic acid ( 15 ). In another study, SBM fermentation with Lactobacillus plantarum decreased phytic acid by 34.13% ( 30 ). As a major anti-nutritional factor in plant sourced feed, phytic acid reduction after probiotic fermentation in many of the feed components including canola meal have been reported ( 23 , 31 , 32 ).…”

“…Soybean meal (SBM), contains 40%-50% crude protein and is one of the most important sources of supplemental plant-based protein in the livestock and poultry industry (1,2). However, anti-nutritional factors (ANFs) such as allergenic proteins, glycinin (22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40) and β-conglycinin (52-76 kDa) found within SBM can damage the intestinal structure of young pigs and chickens, leading to poor nutrient absorption and increased incidence of Qi et al 10.3389/fnut. 2023.1123422 Frontiers in Nutrition 02 frontiersin.org diarrhea, which in turn results in poor growth performance (3)(4)(5)(6)(7).…”

Thermal degradation kinetics of high‐performance urea‐formaldehyde resin prepared by replacing partial urea with soybean processing residue

“…16 The amino group (-NH 2 ) in protein molecule can react with formaldehyde, thus improving the thermal stability and water resistance of the resin. 17 Nowadays, soybean meal is mainly used as a raw material for livestock and poultry feed, 18,19 it can also be adopted to make pastry food, 20 health food, 21,22 cosmetics, 23 and antimicrobial materials. 24 Soybean meal can also be applied to prepare soybean protein-based adhesives.…”