Piao Yin-Zi, Eun Jong-Bang
Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea.
J Food Sci Technol. 2020 Jun;57(6):2190-2197. doi: 10.1007/s13197-020-04255-2. Epub 2020 Mar 12.
Changes in physicochemical properties, isoflavone composition, antioxidant activities, and microbial count of during the manufacturing process were investigated. During fermentation, isoflavone glucosides are converted to isoflavone aglycones. After fermentation, the increased isoflavone aglycone content was determined. The total phenolic and total flavonoid content, as well as antioxidant activities, significantly increased in at fermentation process. In proximate composition, fermented soybeans had the highest crude protein content. A gradual increase in the browning index and pH values was observed from the primary processing procedure to fermentation. The total bacterial count increased with each manufacturing step, except for the steamed step. The traditional processing methods for from raw soybean induced several changes in chemical composition. In addition, the change of isoflavone glucosides to isoflavone aglycones during fermentation could enhance their bioavailability and antioxidant properties.
研究了[具体物质]在制造过程中的物理化学性质、异黄酮组成、抗氧化活性和微生物数量的变化。在发酵过程中，异黄酮糖苷会转化为异黄酮苷元。发酵后，测定了异黄酮苷元含量的增加。在发酵过程中，[具体物质]的总酚和总黄酮含量以及抗氧化活性显著增加。在近似成分方面，发酵大豆的粗蛋白含量最高。从初级加工工序到发酵过程，观察到褐变指数和pH值逐渐增加。除蒸煮步骤外，随着每个制造步骤的进行，总细菌数增加。从生大豆加工[具体物质]的传统加工方法导致了化学成分的若干变化。此外，发酵过程中异黄酮糖苷向异黄酮苷元的转变可提高其生物利用度和抗氧化性能。
