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This study aims to evaluate the effect of cell immobilization on bioactive property of lactobacilli‐fermented soymilk.

Agrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden), and mangosteen (Garcinia mangostana) were used as immobilizers for lactobacilli (Lactobacillus acidophilus FTDC 1331, L. acidophilus FTDC 2631, L. acidophilus FTDC 2333, L. acidophilus FTDC 1733, and L. bulgaricus FTCC 0411) in soymilk fermentation. Fermented soymilk was stored at different temperatures (4°C, 25°C and 37°C) for 168 h and sampled for analyses periodically.

Scanning electron micrographs showed that cells of lactobacilli were immobilized onto the matrix of agrowastes powder. The proteolytic activity was higher in soymilk supplemented with immobilized lactobacilli at 37°C and 25°C compared to that at 4°C. Soymilk fermented by cells immobilized on cempedak rind powder showed higher proteolytic activity (p<0.0001), followed by durian and mangosteen rinds powder (p<0.001). The highest ACE inhibitory activity was also found in soymilk fermented by cells immobilized on cempedak rind powder for all temperatures studied (p<0.0001). In addition, ACE inhibitory activity was higher in soymilk fermented at 37°C, compared to 25°C and 4°C (p<0.0001).

The results in the paper show that cell immobilization enhances the bioactive property of fermented soymilk, in terms of proteolysis and in‐vitro ACE inhibitory activity.

The aim of this study is to develop a soy‐based cream cheese (SCC) with textural characteristics comparable to that of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD).

Response surface methodology (RSM) was employed in this study to determine the effects of MTG, MD and SPI on firmness of SCC.

The second‐order model generated via RSM was significant with only a 9.76 per cent variation not explained by the model. The coefficient of regression revealed that MTG, MD and SPI showed significant linear effects (P<0.0001) on the firmness of SCC, while MTG and SPI showed significant quadratic effects. The model successfully predicted and developed a SCC model with similar firmness as that of DCC; via the combination of 2.57 per cent (w/w) of MTG, 19.69 per cent (w/w) of SPI and 19.69 per cent (w/w) of MD. Physicochemical analyses revealed that SCC possessed lower fat content, reduced saturated fatty acid and zero trans fat. Further rheological measurements revealed that SCC was more solid‐like at room temperature, but less elastic at refrigerated temperature compared to DCC. SEM and SDS‐PAGE analyses affirmed that the textural changes of SCC were attributed to MTG‐induced cross‐linking.

The research demonstrated that a non‐dairy cream cheese could be developed using soy. In addition, the SCC also contained better nutritional properties compared to its dairy counterpart.