CAJ | 학술논문

研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化.研究结果表明:在腐乳前发酵和盐制过程中,大豆异黄酮的总含量逐渐减少;大豆异黄酮总含量的损失主要是由白坯的制作和盐制过程引起的.在腐乳前发酵和盐制过程中,大豆异黄酮组分也发生改变:随着大豆异黄酮糖苷(daidzin和genistin)含量的减少,其相应的苷元(daidzein和genistein)明显增加.盐制过程中较低盐含量下的大豆异黄酮的含量较高.
연구부유전발효화염제과정중대두이황동조성화함량적변화.연구결과표명:재부유전발효화염제과정중,대두이황동적총함량축점감소;대두이황동총함량적손실주요시유백배적제작화염제과정인기적.재부유전발효화염제과정중,대두이황동조분야발생개변:수착대두이황동당감(daidzin화genistin)함량적감소,기상응적감원(daidzein화genistein)명현증가.염제과정중교저염함량하적대두이황동적함량교고.
In this study, change of isoflavone contents and compositions in sufu (fermented tofu) during pre-fermentation and salting was investigated. Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting. The loss of isoflavones was mainly attributed to tofu preparation and salting process. The compositions of isoflavone were altered during pre-fermentation and salting, which revealed an increase of aglycones such as daidzein and genistein, and a corresponding decrease of glucosides such as daidzin and genistin. Total content of isoflavones in sufu treated with less than 10% salt was higher than that of sufu treated with 15% salt.