Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal
Letters in Applied Microbiology2017Vol. 65(6), pp. 520–526
Citations Over TimeTop 10% of 2017 papers
Lin Zheng, Di Li, Zhipeng Li, Lining Kang, Yong Jiang, Xiang-Tong Liu, Yung-Ping Chi, Yong-qing Li, Jia‐Huai Wang
Abstract
There is limited information about the structural property changes of soybean protein during fermentation. In this study, physicochemical analysis of soybean meal protein showed evidence that the increase in in vitro digestibility and absorbability of fermented soybean meal reflected the decrease in β-conformation and destruction of original structure in soybean meal protein. The results directly gained the understanding of nutritional quality improvement of soybean meal by Bacillus fermentation, and supply the potential use of Bacillus siamensis for fermented soybean meal production.
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