Impact of High-Intensity Ultrasound on Bioactivity, Allergenicity, and Digestibility of Soybean Milk

The study aimed to reduce allergenicity and improve soya milk's bioactivity, digestibility and quality via high-intensity ultrasound (HIU) 400W. The results showed a significant improvement in hydroxyl scavenging activity (44%), DPPH (41%), and ABTS (36%). SDS PAGE revealed a considerable decrease at band depth in anti-nutritional and anti-allergic proteins. Similarly, anti-nutritional factors (ANF) analysis revealed a substantial reduction in ANF content with inhibition rate in phytic acid (PA) 50%, trypsin inhibitor (TI) 34%, lipoxygenase (LOX) 57%, β-conglycinin (7S) 42%, and glycinin (11S) 45%. In vitro digestion revealed a substantial increase in digestibility (21%). Confocal laser scanning images (CLSM) and degree of hydrolysis vividly demonstrated better digestibility in treated samples. Likewise, amino acid analysis (AA) showed a substantial increase in amino acid release in treated samples. The amount of AA released was 1061.41 μmol/g, 1297.51 μmol/g, 1768.89 μmol/g, 2014.23 μmol/g protein at 0, 5, 10 and 15 min HIU treatment respectively.