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<p>Soybean oligosaccharides (SBOS), as naturally occurring components of soybean powder, were evaluated for their prebiotic potential to support the proliferation of antioxidant lactic acid bacteria. Maillard reaction products (MRP) were successfully prepared by reacting soy protein isolate (SPI) with SBOS at 80 °C for 180 min. The results showed that MRP exhibited enhanced emulsifying properties and formed an amphiphilic graft copolymer, which contributed to a more compact structure in the soybean-based matrix. The soybean powder containing MRP significantly improved the storage stability of the incorporated bacterial strains, with 1.19% survival after 60 days, compared to 0.001% for free cells. The system with MRP also enhanced gastric tolerance, achieving 78.2% survival versus 56.4% for free cells. Under simulated gastrointestinal conditions, the viability of free cells decreased from 8.8 log CFU/mL to 5.6 log CFU/mL, while that in the soybean powder containing MRP remained at 7.8 log CFU/mL. Furthermore, the synbiotic soybean-based powder containing MRP exhibited dose-dependent antioxidant activity in Caco‑2 cells, with the highest bacterial loading (10⁸ CFU/g) achieving 33 CAA units and 28.5% intracellular radical scavenging rate. Thus, SPI-SBOS MRPs serve as a functional processing strategy to enhance the antioxidant properties of soybean powder by leveraging its intrinsic oligosaccharide components, providing a novel approach for developing functional soybean products.</p>

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Soy Protein-Oligosaccharide Maillard Reaction Products for Synbiotic Microencapsulation: A Strategy to Enhance the Antioxidant Functionality of Soybean Powder

  • 期刊论文

  • 发表日期：

    2026年7月23日

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  • Xiaohui Liang,
  • Maolin Zhang,
  • Liheng Huang,
  • Zhihua Wu,
  • Xin Li,
  • Ping Tong,
  • Hongbing Chen,
  • Anshu Yang

摘要

Soybean oligosaccharides (SBOS), as naturally occurring components of soybean powder, were evaluated for their prebiotic potential to support the proliferation of antioxidant lactic acid bacteria. Maillard reaction products (MRP) were successfully prepared by reacting soy protein isolate (SPI) with SBOS at 80 °C for 180 min. The results showed that MRP exhibited enhanced emulsifying properties and formed an amphiphilic graft copolymer, which contributed to a more compact structure in the soybean-based matrix. The soybean powder containing MRP significantly improved the storage stability of the incorporated bacterial strains, with 1.19% survival after 60 days, compared to 0.001% for free cells. The system with MRP also enhanced gastric tolerance, achieving 78.2% survival versus 56.4% for free cells. Under simulated gastrointestinal conditions, the viability of free cells decreased from 8.8 log CFU/mL to 5.6 log CFU/mL, while that in the soybean powder containing MRP remained at 7.8 log CFU/mL. Furthermore, the synbiotic soybean-based powder containing MRP exhibited dose-dependent antioxidant activity in Caco‑2 cells, with the highest bacterial loading (10⁸ CFU/g) achieving 33 CAA units and 28.5% intracellular radical scavenging rate. Thus, SPI-SBOS MRPs serve as a functional processing strategy to enhance the antioxidant properties of soybean powder by leveraging its intrinsic oligosaccharide components, providing a novel approach for developing functional soybean products.