Effects of fermentation temperature on the content and composition of isoflavones and beta-glucosidase activity in sufu
2005
Yin, L.J. (China Agricultural Univ., Beijing) | Li, L.T. | Liu, H. | Saito, M. | Tatsumi, E.
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 deg C as normal and 32 deg C as high temperature. and the effects of temperature on isoftavones and Beta-glucosidase activity were investigated. Fermentation temperature did not cause significant differences in the recovery of isofiavones, but resulted in a different redistribution of isoftavone isomers in sufu. Sufu fermented at 26 deg C was richer in isoflavone aglycones than at 32 deg C; the enrichment of isofiavone aglycones might have the advantage of enhancing the physiological function. No 6 secN-0-maio-nyl-glucosides were detected in sufu fermented at 26 deg C, whereas some 6 secN-0-malonyl-glucosides were found at 32 deg C. A fermentation temperature of 26 deg C benefited the Beta-glucosidase production by fungi, which contributed to valid conversion from Beta-glucosides to aglycones. It was also found that Beta-glucosidase converted Beta-glucosides more effectively than 6 secN-0-malonyl-glucosldes and 6 secN-0-acetyl-glucosides into aglycones.
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