Abstract
[Objective] To investigate the regulatory mechanisms of extrusion pretreatment on the protein digestibility of black soybean meal and systematically evaluate its effects on soy sauce quality and antioxidant activity. [Methods] A mixture of black soybean meal and flour was pretreated using extrusion technology for soy sauce brewing. Extrusion temperature, screw speed, flour addition, and moisture content were selected as the main process parameters to investigate their effects on protein digestibility. Under the optimal extrusion conditions, the raw materials were prepared and further subjected to simulated low-salt solid-state soy sauce fermentation. Amino nitrogen, total nitrogen, reducing sugar, pH, total acid, ammonium salt, soluble salt-free solids, and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl [DPPH] radical-scavenging rate and total phenolic content) were measured to evaluate the effects of extrusion modification on soy sauce quality and antioxidant activity. [Results] The optimal extrusion parameters were an extrusion temperature of 100.0 ℃, screw speed of 205 r/min, flour addition of 15.5%, and moisture content of 17.8%. Under these conditions, the protein digestibility of the extrudate reached 85.25%, representing a 49.23% increase compared with that of unextruded black soybean meal. Compared with the unextruded group, the amino nitrogen and total nitrogen contents of soy sauce in the extrusion pretreatment group increased by 50.8% and 44.9%, respectively, while the reducing sugar content increased by 36.2%. Meanwhile, antioxidant activity was significantly improved, with the DPPH radical-scavenging rate increasing from 42.6% to 60.3% and the total phenolic content increasing by approximately 42.2%. [Conclusion] Extrusion pretreatment can significantly enhance protein digestibility and, through the synergistic effects of moderate denaturation and starch gelatinization, improve the enzymatic hydrolysis efficiency and generation of flavor precursors in soy sauce fermentation substrates, while enhancing the antioxidant function of the product.
Publication Date
9-20-2026
First Page
205
Last Page
212
DOI
10.13652/j.spjx.1003.5788.2026.60061
Recommended Citation
Xiaoyuan, Cheng; Chengye, Ma; and Hongjun, Li
(2026)
"Extrusion pretreatment improves the protein digestibility of black soybean meal and its effects on the final quality and antioxidant activity of soy sauce,"
Food and Machinery: Vol. 42:
Iss.
8, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2026.60061
Available at:
https://www.ifoodmm.cn/journal/vol42/iss8/25
References
[1] 冯云子,周婷,吴伟宇,等.酱油风味与功能性成分研究进展[J].食品科学技术学报,2021,39(4):14-28.Feng Y Z,Zhou T,Wu W Y,et al.Research progress on flavor and functional components of soy sauce [J].Journal of Food Science and Technology,2021,39(4):14-28.
[2] Moey C E J,Lau W K.Health benefits of Cyanidin-3-O-glucoside and other supporting natural compounds in black soybean (Glycine max (L.) Merrill):a narrative review [J].Journal of Functional Foods,2026,140:107285.
[3] Ciou J Y,Hsieh L S,Lee T T,et al.Enhancement of agricultural processed by-products:qualities analysis of fermentation method in gradient salt adding treatment of tuna cooking juice with black bean koji added [J].Foods,2020,9(3):320.
[4] 朱水旺,王乐,樊铭聪,等.黑豆壳多酚调节面包消化特性的机理 [J].食品与机械,2025,41(11):9-19.Zhu S W,Wang L,Fan M C,et al.Research on mechanism of polyphenols from black soybean hulls regulating digestion characteristics of bread [J].Food & Machinery,2025,41(11):9-19.
[5] 徐颖,张雨,喻洁,等.富硒黑豆多肽制备工艺优化及其降血糖活性研究 [J/OL].陕西科技大学学报,2026-03-23.https://doi.org/10.19481/j.cnki.issn2096-398x.20260321.001.Xu Y,Zhang Y,Yu J,et al.Study on process optimization of selenium-enriched black soybean peptides and their hypoglycemic activity [J/OL].Journal of Shanxi University of Science and Technology,2026-03-23.https://doi.org/10.19481/j.cnki.issn2096-398x.20260321.001.
[6] Zhang Y Y,Qi B R,Li Q N,et al.Dynamic changes on sensory property,nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation [J].Food Chemistry,2024,455:139846.
[7] 于栋,高洋,何新蕾.酶法制备黑豆粕粉多肽的工艺研究 [J].中国酿造,2021,40(4):143-147.Yu D,Gao Y,He X L.Preparation of polypeptides from black bean meal by enzymatic method [J].China Brewing,2021,40(4):143-147.
[8] Sampath V,Lee K,Kim I H.Partial replacement of soybean meal with black soldier fly (Hermetia illucens) larva meal maintains stable reproductive performance and health status of sows and their offsprings [J].Veterinary Sciences,2026,13(1):2.
[9] 徐美,李月明,宋佳琳,等.挤压膨化对棉籽粕蛋白质消化率的影响 [J].中国调味品,2025,50(2):25-29,36.Xu M,Li Y M,Song J L,et al.Effect of extrusion on protein digestibility of cottonseed meal [J].China Condiment,2025,50(2):25-29,36.
[10] Lisiecka K,Wójtowicz A,Gancarz M.Characteristics of newly developed extruded products supplemented with plants in a form of microwave-expanded snacks [J].Materials,2021,14(11):2 791.
[11] 牛丽丽,崔艳,闫志华,等.不同酿造工艺对黑豆酱油理化特性和感官品质的影响 [J].食品研究与开发,2023,44(18):88-93.Niu L L,Cui Y,Yan Z H,et al.Effects of different brewing techniques on physicochemical properties and sensory quality of black bean soy sauce [J].Food Research and Development,2023,44(18):88-93.
[12] Phong N V,Wang C Y,Lim S D,et al.Characterization of a new jasmonate derivative and chemotaxonomical significance of secondary metabolites in the seeds of black soybean (Glycine max) [J].Biochemical Systematics and Ecology,2025,123:105060.
[13] Xie Y T,Liao S L,Li Y M,et al.Insights into physicochemical characteristics,flavor development,and microbial succession during the natural fermentation of Sichuan-style black soybean soy sauce [J].Foods,2025,14(23):4 049.
[14] Singleton V L,Orthofer R,Lamuela-Raventós R M.Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent [M]//Oxidants and antioxidants part A.Amsterdam:Elsevier,1999:152-178.
[15] 樊炯,徐远芳,杜童申,等.高水分组织化植物蛋白混料配比设计及优化 [J].食品与机械,2025,41(12):155-162.Fan J,Xu Y F,Du T S,et al.Mixing design and quality optimization of high-moisture textured vegetable protein [J].Food & Machinery,2025,41(12):155-162.
[16] Zhao S N,Jiao A Q,Yang Y Y,et al.Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion [J].Food Bioscience,2022,45:101243.
[17] Tang G,Zhang Z,Li W H,et al.Atomistic insights into thermal degradation and multifunctional design of layer-by-layer assembled PA/PEI/AgNWs cotton fabrics [J].Progress in Organic Coatings,2026,216:110171.
[18] Li X J,Li J.The flavor of plant-based meat analogues [J].Cereal Foods World,2020,65(4):259-265.
[19] Leonard W,Zhang P Z,Ying D Y,et al.Application of extrusion technology in plant food processing byproducts:an overview [J].Comprehensive Reviews in Food Science and Food Safety,2020,19(1):218-246.
[20] Zhang P G,Yang A Z,Wang X F,et al.Optimizing soybean production and emission reduction through biogas slurry substitution and straw incorporation:a five-year field study in Northeast China's black soil region [J].Agriculture,Ecosystems & Environment,2025,393:109853.
[21] 任元元,李宇航,孟资宽,等.挤压膨化结合酶解制备低GI代餐粉及其体外消化率测定 [J].食品与发酵科技,2024,60(1):22-29.Ren Y Y,Li Y H,Meng Z K,et al.Preparation of meal substitute powder by extrusion combined with enzymatic hydrolysis and evaluation of in vitro digestibility [J].Sichuan Food and Fermentation,2024,60(1):22-29.
[22] Biswas R,Singh N,Tripathy P P.Drying kinetics,quality,and carbon footprint of black cardamom under different drying systems [J].Solar Energy,2026,303:114110.
[23] Quevedo M,Karbstein H P,Emin M A.Denaturation behavior and kinetics of single- and multi-component protein systems at extrusion-like conditions [J].Polymers,2020,12(9):2 145.
[24] 张海静,杨哲,张敏,等.挤压膨化对酱油渣蛋白消化率的影响[J].中国调味品,2021,46(10):27-31.Zhang H J,Yang Z,Zhang M,et al.Effect of extrusion and expansion on protein digestibility of soy sauce residue [J].China Condiment,2021,46(10):27-31.
[25] Song B,Xu X Y,Hou J Y,et al.Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends[J].International Journal of Biological Macromolecules,2024,254:127827.
[26] Lin L,Yu X T,Gao Y C,et al.Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes [J].Food Hydrocolloids,2022,125:107348.
[27] Seo S W,Kim J Y,Kim T Y,et al.Neuroprotection of fermented small black soybean (Rhynchosia nulubilis) on hippocampal neurons through antioxidant effect [J].Food Science and Biotechnology,2025,34(15):3 681-3 691.
[28] 程艳秋.挤压淀粉—蛋白复合物理化性质研究及其对面团品质的影响 [D].郑州:郑州轻工业大学,2022:25-26.Cheng Y Q.Study on physicochemical properties of extruded starch-protein complex and its effect on dough [D].Zhengzhou:Zhengzhou University of Light Industry,2022:25-26.
[29] 于寒松,张伟,陈今朝,等.不同豆浆制备工艺活性成分与DPPH自由基清除能力比较研究 [J].食品科学,2014,35(15):63-67.Yu H S,Zhang W,Chen J Z,et al.Comparisons of chemical components and DPPH free radical-scavenging capacity of soymilk from different preparation methods [J].Food Science,2014,35(15):63-67.
[30] 蒋琦,林丹,郑泽洋,等.酱油中食品安全相关指标设定的探讨[J].华南预防医学,2023,49(9):1 146-1 151.Jiang Q,Lin D,Zheng Z Y,et al.Discussion on the setting of relevant indexes of food safety in soy sauce [J].South China Journal of Preventive Medicine,2023,49(9):1 146-1 151.
[31] 姚建华,高小妹,于巍,等.酱醅发酵过程中理化特性和风味动态变化研究 [J/OL].食品与发酵工业,2026-06-11.https://doi.org/10.13995/j.cnki.11-1802/ts.045484.Yao J H,Gao X M,Yu W,et al.Dynamic changes of physicochemical properties and flavor about soy sauce mash during fermentation [J/OL].Food and Fermentation Industry,2026-06-11.https://doi.org/1.13995/j.cnki.11-1802/ts.045484.
[32] 冯爽,杨欣瑶,刘玉哲,等.钒对发芽黑豆酚类物质含量及其抗氧化活性的影响 [J].食品研究与开发,2025,46(19):61-67.Feng S,Yang X Y,Liu Y Z,et al.Effect of vanadium on the content of phenolic compounds and antioxidant activity in germinated black beans [J].Food Research and Development,2025,46(19):61-67.
