Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
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概要
- 論文の詳細を見る
Sufu is a popular fermented tofu product in China. The low quality of sufu produced in the hot summer is a big problem in sufu manufacture, so we prepared sufu at two different temperatures, 26 °C as normal and 32 °C as high temperature, and the effects of temperature on isoflavones and β-glucosidase activity were investigated. Fermentation temperature did not cause significant differences in the recovery of isoflavones, but resulted in a different redistribution of isoflavone isomers in sufu. Sufu fermented at 26 °C was richer in isoflavone aglycones than at 32 °C; the enrichment of isoflavone aglycones might have the advantage of enhancing the physiological function. No 6″-O-malonyl-glucosides were detected in sufu fermented at 26 °C, whereas some 6″-O-malonyl-glucosides were found at 32 °C. A fermentation temperature of 26 °C benefited the β-glucosidase production by fungi, which contributed to valid conversion from β-glucosides to aglycones. It was also found that β-glucosidase converted β-glucosides more effectively than 6″-O-malonyl-glucosides and 6″-O-acetyl-glucosides into aglycones.
- 社団法人 日本農芸化学会の論文
- 2005-02-23
著者
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Liu Huan
College Of Food Science And Nutritional Engineering Box 40 China Agricultural University
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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Saito Masayoshi
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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LI Li-Te
College of Food Science and Nutritional Engineering, China Agricultural University
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Li Li-te
College Of Food Science And Nutritional Engineering China Agricultural University
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Saito Masayoshi
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Liu Huan
College Of Biotechnology And Pharmaceutical Engineering Nanjing University Of Technology
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Yin Li‐jun
China Agricultural Univ. Beijing Chn
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
関連論文
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- Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
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