Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.

The present study aimed to prepare and evaluate a new probiotic functional beverage, using single-probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were S24 (Lr), 6244 (Lp), 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated.

Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides.

In this study, five different processes, including hot water (HW-ASP), single enzyme (cellulase, pectinase and papain; C-ASP, PE-ASP, and P-ASP), and compound-enzyme (cellulose: pectinase: papain = 3:3:1; CE-ASP) for the extraction of soybean hull polysaccharides (ASPs) were employed, and the characterization and prebiotics activity of five polysaccharides were analyzed. These polysaccharides possessed different primary structural characteristics, including molecular weight distribution, monosaccharide composition, chemical composition, surface morphology, potential particle size, etc., while similar functional groups.