Abstract:Soybean milk contains high-quality protein，essential fatty acids，and a large number of vitamins.If pasteurized or treated at ultra-high temperatures，it will promote the glycation reaction between reducing sugars and proteins and produce glycosylation products and advanced glycation end products（AGEs），which pose a threat to human health.Therefore，in order to improve the health quality of soybean milk，Lactobacillus fermentum was used to fermentate soybean milk，and the effect of Lactobacillus fermentum on the content of AGEs in sterilized soybean milk was explored.The results showed that the fluorescence intensity of the soybean milk sterilized by Lactobacillus fermentum fermentation was reduced by 12%-17%.Additionally，the fermented soybean milk reduced the damage of carbonylation to the secondary structure of the protein，and the α-helix was transformed into a β-fold and random curl.At the same time，the content of isoflavones in the fermented soybean milk increased from 274.43 μg/mL to 351.83 μg/mL.Compared with soybean milk，soybean milk fermented by Lactobacillus fermentans could significantly improve antioxidant activity.In summary，lactic acid bacteria could inhibit the formation of AGEs during food processing.