摘要：In this study, soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. The extracts were investigated for changes in mineral composition, amino acid composition, in vitro trypsin digestibility, DPPH radical scavenging activities and electrophoretic pattern. The amino acid and mineral element compositions showed significant (p in vitro trypsin digestibility and showed a single polypeptide with estimated molecular weight of 14.4 kDa in the sodium dodecyl sulfate polyacrylamide gel electrophoresis ( SDS-PAGE ) assay.
