首页> 外文期刊>Journal of Food Science and Nutrition >Characteristics of Korean soybean paste (Doenjang) prepared by the fermentation of black soybeans.
【24h】

Characteristics of Korean soybean paste (Doenjang) prepared by the fermentation of black soybeans.

机译:黑豆发酵制得的韩国豆酱(Doenjang)的特性。

获取原文
获取原文并翻译 | 示例
获取外文期刊封面目录资料

摘要

Changes in components and biological activities of doenjang prepared using black soybeans fermented with Bacillus subtilis SCB were determined. The amino N (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans to black soybeans had a max. concn. of genistein and daidzein isoflavones (1111.6 mug/g) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. Black soybean-only doenjang had higher proteinase activities, including caseinolytic and fibrinolytic enzyme activities, than other doenjang samples, and a relatively higher polyphenols content and DPPH radical scavenging activity. Consequently, doenjang prepared with black soybeans and fermented using B. subtilis SCB may have improved physiological properties.
机译:测定了用枯草芽孢杆菌SCB发酵的黑大豆制备的豆酱的成分和生物学活性的变化。样品中的氨基N(A-N)含量随着黑大豆含量的增加而增加。使用大豆与黑大豆比例为1:1的大豆制成的doenjang产品具有最大值。内容发酵110天后染料木黄酮和大豆苷元的异黄酮(1111.6杯/克),以及由于转化为糖苷配基而使染料木苷和黄豆苷的含量降低。仅黑大豆的豆酱具有比其他豆酱样品更高的蛋白酶活性,包括酪蛋白水解酶和纤溶酶活性,并且多酚含量和DPPH自由基清除活性相对较高。因此,用黑大豆制备并用枯草芽孢杆菌SCB发酵的大酱可以具有改善的生理特性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号