摘要
发酵处理基本上不改变豆豉中异黄酮的总含量,而糖苷型大豆异黄酮在β-葡萄糖苷酶的作用下部分转化为游离型大豆异黄酮,使游离型大豆异黄酮的含量明显提高;在样品未添加任何抗氧化剂的前提下,通过试验发现豆豉的自身抗氧化性比原料熟黑豆强许多。
Fermentation had little effect on the general content of soybean isoflavones(D+G+De+Ge) in soybean sauce, butaffected the chemical structures of soybean isoflavones substantially. Fermentation led to soybean isoflavones glycosidehydrolyzed into isoflavones aglycon with βglucosidase. As a result,the content of soybean isoflavones aglycon wasincreased and the content of isoflavones glycoside was decreased. As no anti-oxidizing agent was added to the sample, thesoybean sauce was found that the anti-oxidizing activity was higherthan that of raw material black bean.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期263-267,共5页
Food Science
