Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

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概要

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• We studied the effects of isoflavones and peptides on antioxidant activities of bacterial-type douchi during fermentation. Radical scavenging activities increased with increasing fermentation time. Isoflavone conversion was not obvious, while soy protein hydrolyzed dramatically during fermentation. These results suggest that soybean peptides rather than isoflavones result in variations in antioxidant activity in bacterial-type douchi.

• 社団法人 日本農芸化学会の論文
• 2009-12-23

著者

• Saito Masayoshi

  Food Science And Technology Division Japan International Research Center For Agricultural Sciences

• Fan Junfeng

  College Of Bioscience And Biotechnology Beijing Forestry University

• Zhang Yanyan

  Department Of Food Science Beijing Agricultural College

• CHANG Xiaojie

  College of Bioscience and Biotechnology, Beijing Forestry University

• LI Zaigui

  College of Food Science and Nutritional Engineering, China Agricultural University

• Li Zaigui

  College Of Food Science And Nutritional Engineering China Agricultural University

• Chang Xiaojie

  College Of Bioscience And Biotechnology Beijing Forestry University

• Saito Masayoshi

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

関連論文

• Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
• Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
• Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
• Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
• Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
• Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

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