The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product

Abstract

Bacillus spp. are the dominant spoilage organisms in a rehydrated non-fermented soy product, Sichuan yuba in China. In this study, we used two spoilage Bacillus amyloliquefaciens strains DY1a and DY1b to evaluate their destructive capability on rehydrated Sichuan yuba at 25 °C. Compared with the uninoculated soy product, the texture profile of the inoculated samples showed that the hardness, springiness, chewiness, and cohesiveness decreased significantly. Scanning electron microscope (SEM) revealed that the surface of bacteria-inoculated soy product was scattered with deep holes and loose film network structure. The subsequent analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that the α and α’ subunit of 7S globulin and the acid subunit of 11S glycinin were hydrolyzed by Bacillus during storage. In addition, disulfide bond contents in inoculated samples decreased by 38.7–27.5%. Protein secondary structure characterized using Fourier transform infrared spectroscopy (FTIR) revealed that spoilage Bacillus inoculation reduced the β-sheet by 13.02–14.11%, and increased the β-turn by 15.55–16.00%. Consequently, the texture deterioration of Sichuan yuba was associated with soy protein degradation caused by B. amyloliquefaciens.