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