FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 275-282.doi: 10.7506/spkx1002-6630-20180724-287
• Process and Technology • Previous Articles Next Articles
XU Jingting1,2, ZHAO Zhongliang1, ZHU Hong3, WANG Shijie3, GUO Shuntang1,*
Online:
Published:
Abstract: In order to improve the nutritional properties of infant soybean-based infant formula products, a low-phytic acid soybean-based formula was developed from the viewpoints of reducing phytic acid and improving digestibility. Soaked soybeans were blanched in 3‰ NaHCO3 solution at (85 ± 2) ℃ for 10 min, and then protein extracts were obtained after milling/slag removal and whey removal by acid precipitation. The proteins were then hydrolyzed with 1% phytase at pH 5.15 and 50 ℃ for 60 min, yielding a removal rate of phytic acid close to 90%, and specific hydrolysis of 7S globulin for 10 min at pH 7 and 45 ℃ was achieved with 0.5% neutral protease. The protein base obtained was blended with fat and sugar to develop a soybean-based powder. In in vitro simulated digestion in comparison to soybean milk powder and commercially available milk powder, the soybean-based formula powder hardly formed clots in simulated infant gastric environment, which was beneficial to the digestion of soybean proteins and improved comfortableness of babies after consuming the formula; it could be completely digested in the small intestine for 30 minutes, which means that the soybean-based formula powder has good digestive properties.
Key words: soybean-based infant formula, low phytic acid, hypoallergenic, digestion characteristics
CLC Number:
TS214.2
XU Jingting, ZHAO Zhongliang, ZHU Hong, WANG Shijie, GUO Shuntang. Preparation and Digestion Characteristics of Low-Phytic Acid Soybean-Based Infant Formula[J]. FOOD SCIENCE, 2019, 40(12): 275-282.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20180724-287
https://www.spkx.net.cn/EN/Y2019/V40/I12/275