Riedl Ken M, Zhang Yu Chu, Schwartz Steven J, Vodovotz Yael
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio 43210, USA.
J Agric Food Chem. 2005 Oct 19;53(21):8253-8. doi: 10.1021/jf0508549.
Native beta-glucosidase activity in soy bread can convert isoflavone glucosides to aglycones during proofing, and this study determined the time-temperature dependence of this process. Samples were taken every hour for 4 h during proofing at 22, 32, and 48 degrees C to determine beta-glucosidase activity and isoflavone profiles of the dough. After 1-2 h, the beta-glucosidase activity increased 43-84% achieving a plateau value at 22 degrees C but declining when proofed beyond 2 h at 32 degrees C and 48 degrees C. Large increases in aglycones and corresponding decreases in the simple glucosides were observed during proofing. The level of malonyl-glucosides decreased 3-15%, and acetyl-glucosides were fairly constant. The two higher temperatures drove more rapid conversion: 70-73% of simple glucosides in 2-4 h. The extent of conversion in the early proofing periods corresponded to beta-glucosidase activity. The optimum time-temperature protocol was 2 h at 48 degrees C resulting in a rapid, high conversion.
大豆面包中的天然β-葡萄糖苷酶活性在醒发过程中可将异黄酮糖苷转化为苷元，本研究确定了该过程的时间-温度依赖性。在22、32和48摄氏度醒发4小时期间，每小时取样以测定面团的β-葡萄糖苷酶活性和异黄酮谱。1-2小时后，β-葡萄糖苷酶活性增加了43-84%，在22摄氏度时达到稳定值，但在32摄氏度和48摄氏度下醒发超过2小时后活性下降。醒发过程中观察到苷元大幅增加，简单糖苷相应减少。丙二酰糖苷水平下降了3-15%，乙酰糖苷相当稳定。两个较高温度促使转化更快：2-4小时内70-73%的简单糖苷发生转化。醒发早期的转化程度与β-葡萄糖苷酶活性相对应。最佳时间-温度方案是在48摄氏度下2小时，可实现快速、高效转化。
