Division of Food Science and Technology, College of Biotechnology and Natural Resource Chung-Ang University, Republic of Korea.
Food Chem. 2018 May 30;249:60-65. doi: 10.1016/j.foodchem.2017.12.045. Epub 2017 Dec 19.
To develop a new healthy functional tofu product, the pH, total cell number, SDS-PAGE patterns, contents of reducing sugar, peptide, isoflavones, antioxidant activity and digestibility of freeze-thawed tofu, fermented with Bacillus subtilis for various time periods, were investigated. In SDS-PAGE patterns, the band intensities of 7S and 11S globulins were slightly decreased and new protein bands of lower molecular weight appeared by fermentation for 12 h. After 18 h, the bands of 7S globulin and the acidic subunit of 11S globulin had almost entirely disappeared and the basic subunit band of 11S globulin was fainter. An 18 h of fermentation was thought to be the most desirable, because the contents of reducing sugar, total peptide, and isoflavone aglycones (daidzein and genistein), as well as antioxidant activities and digestibility of freeze-thawed tofu were more increased by the fermentation for 18 h.
为了开发一种新的健康功能性豆腐产品，研究了不同发酵时间的枯草芽孢杆菌发酵对冻融豆腐的 pH 值、总细胞数、SDS-PAGE 图谱、还原糖、肽、异黄酮、抗氧化活性和消化率的影响。在 SDS-PAGE 图谱中，7S 和 11S 球蛋白的条带强度略有下降，发酵 12 小时后出现新的低分子量蛋白质条带。18 小时后，7S 球蛋白的条带和 11S 球蛋白的酸性亚基几乎完全消失，11S 球蛋白的碱性亚基条带较弱。18 小时的发酵被认为是最理想的，因为还原糖、总肽和异黄酮苷元（大豆苷元和染料木素）的含量，以及冻融豆腐的抗氧化活性和消化率在发酵 18 小时后得到了更大的提高。
