Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation With Mucor flavus at Low Temperature

作者：Cheng Yong Qiang; Zhu Yun Ping; Hu Qing; Li Li Te; Saito Masayoshi; Zhang Shi Xiang; Yin Li Jun^*

来源：International Journal of Food Properties, 2011, 14(3): 629-639.

DOI：10.1080/10942910903312486

• Sufu
• Isoflavone
• -glucosidase
• Glucoside
• Aglycone

This study evaluated the changes in contents and composition of soybean isoflavone as well as the -glucosidase production during sufu preparation by Mucor flavus (M. flavus) at low temperature. The results showed that sufu processing not only led to the losses of isoflavones but also caused the redistribution of isoflavone isomers. The levels of aglycones increased during sufu fermentation, while the corresponding levels of glucosides decreased. -Glucosidase accumulation by M. flavus mainly contributed to the transformation of isoflavone glucosides into aglycones, which was affected by the NaCl supplementation. The highest content of aglycone isoflavones occurring was recorded as 99.4% at 15% NaCl content under investigated conditions. This work suggested that M. flavus had possible application as an alternative starter to produce sufu with the enhancement of the physiological function at lower temperature.

• 出版日期2011
• 单位中国农业大学