Effect of soybean varieties on the fibrinolytic activity and sensory characteristics of douchi
2010
LUO, YANGCHAO | Li, Bo | Ji, Hong | JI, BAOPING | JI, FENGDI | CHEN, GANG | Tian, Fang
Douchi is a traditional Chinese soybean-fermented food. For preparation of a functional douchi with high fibrinolytic activity, the effect of soybean variety on the fibrinolytic activity and sensory characteristics of douchi was investigated. Douchi was prepared by inoculating the cooked soybean made from 15 soybean varieties [Glycine max (L.) Merr.] with Bacillus subtilis DC33 and fermented at 30C for 30 h. The soybean variety affected the fibrinolytic activity, amino nitrogen and sensory characteristics of douchi significantly. The soybeans that had higher soluble sugar and smaller 100-grain weight produced the better douchi with higher fibrinolytic activity. Yellow soybeans with round seeds were more appropriate to process douchi than black ones. Longxiaolidou 1 was screened out as the optimal variety for processing fibrinolytic douchi with regard to sensory properties. It is suggested that varietal differences should be considered when selecting soybeans for douchi production. Douchi is a traditional soybean-fermented food with a long history; however, there is very little research about douchi. Recently, douchi are still mostly processed by the traditional natural fermentation with a small scale of production. Therefore, the processing of douchi is not yet industrialized. Comparing douchi to material soybean, the physiological activities in douchi has a great improvement. In order to improve the thrombolytic activity in douchi, the douchi in this study is prepared by inoculating Bacillus subtilis DC33 with a high fibrinolytic enzyme yield to produce functional douchi. The effects of soybean varieties on the traits and sensory characteristics were studied. The optimal soybean variety for processing fibrinolytic douchi was screened out. The result has the guiding significance to process fibrinolytic douchi.
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