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PHYSICOCHEMICAL and FUNCTIONAL ASSESSMENT of SOY MILK for VALUE ADDITION THROUGH FERMENTATION by Samreen Ahsan 2007-Ag-2108

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PHYSICOCHEMICAL and FUNCTIONAL ASSESSMENT of SOY MILK for VALUE ADDITION THROUGH FERMENTATION by Samreen Ahsan 2007-Ag-2108 PHYSICOCHEMICAL AND FUNCTIONAL ASSESSMENT OF SOY MILK FOR VALUE ADDITION THROUGH FERMENTATION By Samreen Ahsan 2007-ag-2108 M.Sc. (Hons.) Food Technology (UAF) A dissertation submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY IN FOOD TECHNOLOGY National Institute of Food Science and Technology Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad Pakistan 2019 i ii iii iv v List of Abbreviations (LAB) Lactic Acid Bacteria (GRAS) Generally Recognized As Safe (WHC) Water Holding Capacity (US) United States (USDA) United States Department of Agriculture (T2DM) Type 2 Diabetes Mellitus (LDL) Low Density Lipoprotein (HDL) High Density Lipoprotein (TSH) Thyroid Stimulating Hormone (SNC) Starch Nano Crystals (MAP) Modified Atmosphere Packaging (SPI) Soy Protein Isolate (FOS) Fruto Oligo Saccharide (SWP) Soy Whey Proteins (MAPK) Mitogen-Activated Protein Kinase (MITF) Microphthalmia-Associated Transcription Factor (FSP) Fermented Soy Product (MFCs) Microbial Food Cultures (ACE) Angiotensin Converting Enzyme (VLDL) Very Low-Density Lipoprotein (TFC) Total Flavonoid Content (TPC) Total Phenolic Content (EPS) Exopolysaccharide (SP) Soy Protein vi (OA) Osteo Arthritus (MP) Milk Protein (SP) Supplemental (SHR) Pontaneously Hypertensive Rats (ANFs) Anti-Nutritional Factors (AARI) Ayub Agricultural Research Institute (NARC) National Agricultural Research Centre (NFE) Nitrogen Free Extract (GC) Gas Chromatograph (FID) Flame Ionizing Detector (LOX) Lipoxygenase (ELISA) Enzyme-Linked Immunosorbent Assay (AAS) Atomic Absorption Spectrophotometer (FC) Folin-Ciocalteu (DPPH) 2,2-diphenyl-1-picrylhydrazyl (FRAP) Ferric-reducing antioxidant power (mgTE/g) miligram Trolox equivalent/gram (ABTS) 2, 29-Azinobis (3-ethylene benzothiazoline) 6- Sulphonicacid) (TPTZ) Fe3+- (2, 4, 6-Tri (2-pyridyl)-s-triazine) (ATCC) American Type Culture Collection (HPLC) High Pressure Liquid Chromatography (SEM) Scanning Electron Microscopy (FSM) Fermented Soy Milk (NFSM) Non-Fermented Soy Milk (NIFSAT) National Institute of Food Science and Technology vii (STZ) Streptozotocin (IP) Intraperitoneally (ALT) Alanine Amino Transferase (ALP) Alkaline Phosphatase (AST) Aspartate Aminotransferase (BUN) Blood Urea Nitrogen (RBC) Red Blood Cells (WBC) White Blood Cells (GAE) Gallic Acid Equivalent (CAE) Catechin Equivalent (AC) Antioxidant Capacity (SNF) Solid Not Fat (TSS) Total Soluble Solids (TA) Titratable Acidity (EPS) Exopolysaccharide (PLC) Platelets Count viii ACKNOWLEDGEMENTS I would like to give my sincere thanks to Dr. Tahir Zahoor for being my advisor. Especially for his patience guiding me through my research problems; he has always been a good mentor. He always opens my mind for any kind of research conversation, and always being a good listener. I am also grateful to my committee members, Dr. Aamir Shehzad, and Dr. Muhammad Anjum Zia for guidance on many research problems and giving me very valuable comments.I would like to express my thanks to my foreign supervisor Dr. Arezoo Motavalizadeh Ardekani and her lab members for their kindness to provide research facilities on soybeans and details of soybeans to support my research. I would also like to thank to Dr. Nuzhat Huma you are a wonderful teacher and friend. You are everything one could look for in a good mentor. You groomed me to be sound professionals and made working with you an interesting and memorable experience. I will always be grateful to you for your support and kindness. I want to say thank you to Dr. Bruce Cooper and Dr. Christopher J. Gilpin, Robert Seiler and Laurie Mueller for their patience and kindness to help me working in the laboratory and solving the problems for research analyses. I would like to express my thanks to Adib Ahmad Zadegan thank you for your patience and always giving me correct answers for all kinds of questions. I am very thankful to the valuable friendships with all my friends Nazia Khalid, Dr. Muhammad Farhan Jahangir Chughtai, Dr. Saira Tanweer, Dr. Tariq Mehmood, Saima Naz, Iqra Yasmin, Atif Liaqat, and Rabia Ramzan. Thank you for encouraging and solving my problems. Last but not least, I would like to express my thanks to my parents and my loving and caring husband Adnan Khaliq I could not finish my degree without your support and love. Your loves always make me have a faith in me. ix x Table of Contents CHAPTER 1 INTRODUCTION ....................................................................................... 1 CHAPTER 2 REVIEW OF LITERATURE ................................................................................... 6 2.1 Soybean ........................................................................................................................... 6 2.2 Climatic conditions .......................................................................................................... 7 2.3. Chemical composition of soybean ................................................................................. 7 2.3.1. Carbohydrate ........................................................................................................... 7 2.3.2. Protein ...................................................................................................................... 8 2.3.3. Lipids ....................................................................................................................... 9 2.4. Bioactive moieties in soybean ...................................................................................... 10 2.4.1. Flavonoids ............................................................................................................. 11 2.4.2. Soy isoflavone ....................................................................................................... 12 2.4.3. Soybean antioxidants and their bioavailability ...................................................... 14 2.5. Health benefits of soybean .......................................................................................... 16 2.5.1. Soy intake and protective effect against age-related bone loss ............................. 16 2.5.2. Soy intake and as an alternate form of hormonal replacement therapy (HRT) ..... 17 2.5.3. Soy intake as an anti-cancer .................................................................................. 17 2.5.4. Soy intake and diabetes ......................................................................................... 18 2.5.5. Soy intake and heart health .................................................................................... 19 2.5.6. Soy intake and its role in obesity ........................................................................... 20 2.5.7. Soy intake and its effect on thyroid function ......................................................... 21 2.6. Application of soy in food processing .......................................................................... 21 2.6.1. Soy bran as a fat replacer ....................................................................................... 22 2.6.2. Soy protein isolate (SPI) and soy protein coatings ................................................ 22 2.6.3. Soy milk ................................................................................................................. 22 2.6.4. Soy in baking products .......................................................................................... 23 2.6.5. Soy in desserts ....................................................................................................... 23 2.6.6. Soy yoghurt............................................................................................................ 24 2.6.7. Soy whey proteins (SWP) ...................................................................................... 25 2.7. Fermentation with lactic acid bacteria (LAB) ............................................................... 25 xi 2.7.1. Lactic acid bacteria in food applications ............................................................... 26 2.7.2. Lactic acid bacteria benefiting health .................................................................... 27 2.7.3. Lactobacillus acidophilus ...................................................................................... 28 2.7.5. Fermentation of soybean ....................................................................................... 30 2.7.6. Fermented soy products ......................................................................................... 30 2.8. Bioactive peptides in fermented soybean ................................................................... 31 2.9. Bio-functional properties of fermented soy milk ......................................................... 32 2.9.1. Angio-tension converting enzyme (ACE) inhibitory peptides ................................... 34 2.9.2. Antioxidant peptides ............................................................................................... 36 2.9.3. Antidiabetic peptides .............................................................................................. 36 2.9.4. Anticancer peptides ............................................................................................... 36 2.10. Lactose intolerance .................................................................................................... 38 2.11. Soy allergy .................................................................................................................. 38 2.12. Conclusion .................................................................................................................
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