摘要
采用测定抗氧化活性值(AOV值)的方法,比较了市售几种豆制品的抗氧化活性。用不同的乳酸菌和霉菌菌株发酵豆乳,在不同的发酵温度和时间下,研究发酵豆乳的抗氧化活性变化。结果表明,豆制品水溶性组分的AOV值高于醇溶性组分的AOV值;发酵豆制品的抗氧化活性明显高于非发酵豆制品;乳酸菌和霉菌发酵都能够使豆乳的抗氧化活性提高,不同菌株提高的程度不同,霉菌发酵提高的程度更大。温度对总状毛霉和乳酸菌发酵豆乳的抗氧化活性变化有影响。
In this paper, the anti-oxidative activities of different soybean products were compared by measuring their AOV values. Lactic acid bacteria and mold were used for fermenting soymilk at different conditions. Anti-oxidative activities of fermented soymilk were analyzed. Results showed that the anti-oxidative activities of aqueous soluble part of commercial bean products were higher than those of alcohol soluble part of these products. The anti-oxidative activities of fermented soybean products were increased by lactic acid bacteria and mold fermentation and were higher than those of non-fermented soybean products. The extent of increased anti-oxidative activity was different by the strains. Moreover, the mold fermentation contributed more on the increase of AOV values. Temperature also manifested some influence on the anti-oxidative activities of Mucor racemesus and lactic acid bacteria fermented soymilk.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期53-56,共4页
Food and Fermentation Industries
基金
国家"十一五"科技支撑计划项目"大豆优质蛋白与高纯磷脂开发与产业化示范"资助项目(No.2006BAD05A08)
