Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
In this study, sufu, a Chinese traditional fermented product of soybean, was prepared by ripening salted tofu cubes in the mash of Aspergillus oryzae-fermented rice-soybean koji possessing various hydrolytic enzymes at 25℃, 37℃ and 45℃. Antioxidant activity including 2,2-diphenyl-2-picylhydoxyl (DPPH) radical-scavenging activity, Fe^<2+>-chelating ability and reducing power exerted by the methanol extract of sufu was determined and compared with that of the non-fermented tofu extract. It was found that antioxidant activity of the sufu extracts was, generally, higher than the non-fermented tofu extract. Ripening temperature and the duration of ripening period affected the antioxidant activity of the sufu extracts. Taking into account of extraction yields, the sufu product ripened at 45℃ for 16 days showed the most profound enhancement in the DPPH radical-scavenging effect and Fe^<2+>-iron-chelating ability, which is 3.4 and 11.5 folds, respectively, that noted with the non-fermented tofu.
著者
-
Chou Cheng-chun
Graduate Institute Of Food Science And Technology National Taiwan University
-
Lai Ying-jang
Department Of Food Science National Kinmen Institute Of Technology
-
Lai Ying-jang
Department Of Food Science National Quemoy University
-
Huang Yung-Hsin
Graduate Institute of Food Science and Technology, National Taiwan University
-
Huang Yung-hsin
Graduate Institute Of Food Science And Technology National Taiwan University
関連論文
- Effects of Various Fatty Acid Components of Castor Oil on the Growth and Production of γ-Decalactone by Sporobolomyces odorus
- Growth of and Production of γ-Decalactone by Sporobolomyces odorus in Jar Fermentors as Affected by pH, Aeration and Fed-Batch Technique
- Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils
- Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
- Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
- Antioxidant and Amine Oxidase Inhibitory Activities of Hydroxyurea
- Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
- Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo [a]pyrene
- Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
- Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
- Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori