Change in Isoflavone Composition in Sufu during Post-fermentation Process

doi:10.7506/spkx1002-6630-201021023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 101-104.doi: 10.7506/spkx1002-6630-201021023

• Basic Research • Previous Articles Next Articles

Change in Isoflavone Composition in Sufu during Post-fermentation Process

ZHOU Ying，PAN Si-yi*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2010-01-29 Revised:2010-09-27 Online:2010-11-15 Published:2010-12-29
Contact: PAN Si-yi* E-mail:pansiyi@mail.huau.edu.cn

Abstract

Abstract:

In this study, the changes in type and amount of isoflavone in sufu (fermented bean curd) during post-fermentation process were measured. The results indicated that the total content of isoflavones in sufu exhibited a gradual decrease during post-fermentation process. A rapid degradation of isoflavone glucosides such as daidzin and genistin was observed under low salt conditions, which were completely transformed into isoflavone aglycones including daidzein and genistein during post-fermentation process. Therefore, post-fermentation might be beneficial to enhance the physiological function of sufu.

Key words: sufu, isoflavone, post-fermentation process, NaCl

CLC Number:

O623.54

ZHOU Ying，PAN Si-yi*. Change in Isoflavone Composition in Sufu during Post-fermentation Process[J]. FOOD SCIENCE, 2010, 31(21): 101-104 https://doi.org/10.7506/spkx1002-6630-201021023

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Change in Isoflavone Composition in Sufu during Post-fermentation Process

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