https://scholars.lib.ntu.edu.tw/handle/123456789/414045
標題: | Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd | 作者: | Huang Y.-H. Lu T.-J. Chou C.-C. |
關鍵字: | Enzyme-ripened sufu;Isoflavone;Rice-soybean koji;Ripening temperature | 公開日期: | 2011 | 卷: | 46 | 期: | 2 | 起(迄)頁: | 257-262 | 來源出版物: | International Journal of Food Science and Technology | 摘要: | Sufu, a fermented soybean curd, was prepared by ripening the salted tofu cubes in the Aspergillus oryzae-fermented rice-soybean koji mash at 25, 35 or 45 ¢XC for a period of 16 days. It showed that the 16-day ripened sufu contains less total isoflavone content (629.29-739.68 £gg g -1 dried matter) than the salted tofu before ripening (942.59 £gg g -1 dried matter). Regardless of ripening temperature, ripening causes a major reduction in the content of £]-glucoside and malonylglucoside isoflavones along with a significant increase of aglycone isoflavone content. These changes were enhanced as the ripening period extended. Among the various treatments examined, sufu ripened at 45 ¢XC showed the greatest increase in aglycone content coupled with the greatest decrease in malonylglucosides. The distribution of malonylglucosides decreased from an initial 40.32% in the tofu cube to 9.78% after 16 days of ripening at 45 ¢XC. Meanwhile, the distribution of aglycone increased from 13.17% to 39.88%. ? 2011 The Authors. International Journal of Food Science and Technology ? 2011 Institute of Food Science and Technology. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/414045 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.2010.02479.x |
顯示於: | 食品科技研究所 |
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