Emerging High intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity

The study aimed to enhance soya milk's bioactivity, amino acid release, digestibility and reduce anti-nutritional factors via high-intensity ultrasound (HIU) 600W. Results demonstrated a substantial increase in the hydroxyl scavenging activity by 44%, a 41% improvement in DPPH, and 36% in ABTS. The amounts of AA released in treated samples were 1061.41 μmol/g, 1297.51 μmol/g, 1768.89 μmol/g, and 2014.23 μmol/g of protein at 0, 5, 10, and 15 min. Moreover, SDS PAGE unveiled a substantial decrease in the depth of bands corresponding to anti-nutritional and allergic proteins in the HIU-treated samples. Additionally, anti-nutritional factors (ANF) analysis demonstrated notable reductions in ANF content. The inhibition rates were 50%, 34%, 57%, 42% and 45% for phytic acid, trypsin inhibitor lipoxygenase , β-conglycinin and glycinin respectively with 15 min HIU application. In addition, in vitro digestion experiments showcased a substantial 21% increase in the digestibility with the applied method as well.