关键词: 豆浆, 植酸, 钙, 体外消化, 体外吸收

Abstract: Antinutritional factors such as phytic acid significantly reduce the absorption and utilization efficiency of minerals like calcium in soymilk. To enhance the nutritional quality of soymilk, investigated the effects of different roasting pretreatments on phytic acid content and in vitro calcium digestibility and absorption. The results demonstrated that after pretreatment at 135 °C, the phytic acid content in soymilk decreased from 1.29 mg/mL to 1.18 mg/mL. Moreover, steam treatment prior to roasting facilitated the removal of soybean seed coats and further reduced the phytic acid content to 1.13 mg/mL. Correspondingly, the in vitro bioaccessibility of calcium increased from 24.68% to 29.96%, and the partition coefficient of in vitro calcium absorption rose from 2.30% to 6.26%. In conclusion, the soymilk production process involving initial steam-assisted dehulling followed by moderate high-temperature roasting pretreatment is conducive to improving calcium absorption and utilization. The result provides a theoretical foundation for developing cooking techniques aimed at producing calcium-fortified soymilk with enhanced absorbability.

Key words: Soymilk, Phytic acid, Calcium, In vitro digestion, In vitro absorption