Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting

doi:10.7506/spkx1002-6630-201001011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 51-53.doi: 10.7506/spkx1002-6630-201001011

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Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting

ZHOU Ying，LU Qi， LU Si-yi，PAN Si-yi*

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

Received:2009-05-04 Online:2010-01-01 Published:2014-05-19
Contact: PAN Si-yi* E-mail:pansiyi@mail.hzau.edu.cn

Abstract

Abstract:

In this study, change of isoflavone contents and compositions in sufu (fermented tofu) during pre-fermentation and salting was investigated. Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting. The loss of isoflavones was mainly attributed to tofu preparation and salting process. The compositions of isoflavone were altered during pre-fermentation and salting, which revealed an increase of aglycones such as daidzein and genistein, and a corresponding decrease of glucosides such as daidzin and genistin. Total content of isoflavones in sufu treated with less than 10% salt was higher than that of sufu treated with 15% salt.

Key words: sufu, isoflavone, pre-fermentation, NaCl

CLC Number:

TS241.2

ZHOU Ying，LU Qi， LU Si-yi，PAN Si-yi*. Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting[J]. FOOD SCIENCE, 2010, 31(1): 51-53.

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Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting

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