Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk

The purpose of this study was to investigate the effects Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties fermented soymilk. Three types soymilk were prepared. first type directly from regular (fermented soymilk, FSM), other two after adding P. P-FSM) or polysaccharides PP-FSM). differences in physical chemical indexes such as pH value, acidity, water-holding capacity mainly compared, contents components total phenols, flavonoids, soy isoflavones, γ-aminobutyric acid, organic acids compared. functionalities three samples terms antioxidant activity evaluated, relevance each active substance explored. Compared with FSM group, addition could not only significantly promote fermentation Lactobacillus but also improve stability finished products during storage prolong shelf life product. conversion rates glycoside soybean isoflavones PP-FSM P-FSM groups 73% 69%, respectively, which higher than those group (64%). At end acid 383.66 ± 1.41 mg/L 386.27 3.43 mg/L, while that 288.66 3.94 mg/L. There great content among samples, especially lactic acetic acid. By comparing DPPH (1,1-Diphenyl-2-picrylhydrazyl free radical), AB-TS (2,2′-Azinobis-3-ethylbenzthiazoline-6-sulphonate), iron chelation, it found both superior FSM, had a certain correlation phenols flavonoids.