Abstract

Abstract: Fermentation had little effect on the general content of soybean isoflavones(D+G+De+Ge) in soybean sauce, butaffected the chemical structures of soybean isoflavones substantially. Fermentation led to soybean isoflavones glycosidehydrolyzed into isoflavones aglycon with βglucosidase. As a result,the content of soybean isoflavones aglycon wasincreased and the content of isoflavones glycoside was decreased. As no anti-oxidizing agent was added to the sample, thesoybean sauce was found that the anti-oxidizing activity was higherthan that of raw material black bean.

Key words: Fermentation , Lobster sauce , Anti- oxidize activity

SONG Yong-Sheng, ZHANG Bing-Wen, HAO Zheng-Hong, CHI Yu-Sen. [J]. FOOD SCIENCE, 2002, 23(8): 263-267.

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