摘要
豆豉因其独特的风味和广泛的功能特性而成为人们日常饮食的重要组成部分。大豆在发酵过程中,利用微生物分泌的酶系将大豆大分子营养物质水解成氨基酸、肽、有机酸等物质,进而发生一系列生化反应,产生了酯类、酚类、酮类和吡嗪类等风味物质以及大豆苷元型异黄酮、纤溶酶等生物活性物质,使豆豉具有营养和健康优势。文章综述了豆豉的分类及微生物多样性、风味成分和生物活性物质,并介绍了豆豉的抗氧化、降血压、抗骨质疏松、抗血栓、调节肠道健康和预防阿尔兹海默症等其他功能特性,以期为未来豆豉工艺优化和标准化提供理论依据。
Douchi has become an important part of people’s daily diet due to its unique flavor and extensive functional properties.In the fermentation process of soybeans,the enzyme system secreted by microorganisms is used to hydrolyze the macromolecular nutrients of soybeans,and then a series of biochemical reactions occur,resulting in the release of flavor substances such as esters,phenolics,ketones and pyrazines,as well as bioactive substances such as soybean glycoside isoflavones,fatty acids,and plasmines,so that Douchi has nutritional and health advantages.In this paper,the classification of Douchi and its microbial diversity,flavor components,and bioactive substances are reviewed,and other functional characteristics such as antioxidant,blood pressure lowering,anti-osteoporosis,anti-thrombosis,regulation of intestinal health,and prevention of Alzheimer’s disease are introduced,in order to provide a theoretical basis for the optimization and standardization of Douchi processing in the future.
作者
荣培秀
何晓琴
甘人友
RONG Peixiu;HE Xiaoqin;GAN Renyou(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu 610213,China;Chengdu National Agricultural Science and Technology Center,Chengdu 610213,China)
出处
《食品科技》
CAS
北大核心
2022年第9期217-223,共7页
Food Science and Technology
基金
成都市重点研发支撑计划重大科技应用示范项目(2020YF0900080SN)。
关键词
豆豉
微生物
风味成分
活性成分
功能特性
Douchi(fermented soybeans)
microbes
flavor components
active ingredients
functional characteristics
