Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Condiment》 2006-10
Add to Favorite Get Latest Update

Acetylcholinesterase inhibitory activities of Sufu,a Chinese fermented soybean food

QUAN Ming-hai,LI Li-te~*,CHENG Yong-qiang,DENG Cheng-ping (College of Food Science and Nutritional Engineering,China Agricultuve University,Beijing 100083,China)  
The antioxidative activities of Sufu was investigated in this study with the DPPH method.The activities of 4 periods of Sufu processing. Fermentation and Salting periods showed a high raise of activities,Ripening period raise more slowly.The final products' antioxidative activities were 2 times more than the tofu.Moreover,furu fermented by Actinomucor elegans had higher antioxidative activities than by Rhizopus arrhizus.
【CateGory Index】: TS214.2
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 4 Hits
1 ;腐乳抗氧化作用研究进展[J];Soybean Science & Technology;2009-01
2 SHI Xiao-feng1,2,LUAN Guang-zhong1,CAO Wan-xin3(1.Northwest A﹠F University,Yangling 712100,China;2.Shanxi Economical﹠Business School,Xi'an 710075,China;3.Xi'an Oils & Fats Research & Design Institute,Xi'an 710082,China);Determination of γ-aminobutyric acid content in Chinese traditional fermented soybean products by colorimetry[J];China Condiment;2008-03
3 ;发酵豆制品抗氧化作用的研究进展[J];China Condiment;2008-08
4 Wang Helin Ruan Changqing(College of food science,Heilongjiang August First Land Reclamation University,Daqing 163319);Isolation and Antioxidation Activity of Oligopeptides from Kedong Sufu[J];Journal of the Chinese Cereals and Oils Association;2010-09
【Citations】
Chinese Journal Full-text Database 5 Hits
1 Zhang Rongzhen Li Long Li Jiancai Fu Hong Rao Pingfan (Institute of Biotechnology, Fuzhou University, Fuzhou, 350002);A Study of Hypocholesterolemic Effect of Tofuru[J];JOURNAL OF FUZHOU UNIVERSITY(NATURAL SCIENCES EDTION);1998-01
2 LIU Xin~1, GONG Li~2, LIU Guan-fu~1, DING Sheng~1, CHEN Yong-quan~1 (1 College of Food Science, South China Agric. Univ., Guangzhou 510642, China; 2 Guangdong Agriculture Machinery Research Institute, Guangzhou 510630, China);The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period[J];Journal of South China Agricultural University;2004-01
3 WANG Li-jun1,LI Li-te1,FAN Jun-feng1,Qi2(1.College of Food Science and Nutritional Engineering, China Agricultuve University, Beijing 100083, China;2.Japan International Agriculture Forest Research Center, Cicheng 305-86, Japan);Antioxidative Activity Evaluation Study on Fermented Tofu Extracts by Scavenging DPPH[J];Food Science;2004-09
4 Ni Li1;Rao Pingfan2;Wang Zhang1(1 Food School, Wuxi University of Light Industry, Jiangsu 214036, China; 2 Institute of Biotechnology, Fuzhou University, Fuzhou 350002, China);Isolation and characterization of bioactive peptides in sufu.[J];Journal of Zhejiang Agricultural University;1997-S1
5 ;Study on Substances with SOD-like Activity in Four Traditional Chinese Foods[J];JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION;1996-02
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 GUO Xing et al(Southwest Jiaotong University Institute of Traditional Chinese Medicine,Chengdu,Sichuan 610031);Preliminary Research of the Regular Pattern between Flavonoids Content and the Age of Erect Type Ophiopogon jaonicus[J];Journal of Anhui Agricultural Sciences;2008-36
2 WANG Qian1,YAN Leilei1,WANG Liying2,WANG Jiahuai2 (1.College of Life Science, Hebei University, Baoding 071002, China; 2.Beijing Wang Zhihe Food Group Co.,Ltd, Beijing 100039, China);Study on submerged fermentation technology Actinomucor elegans[J];Journal of Agricultural University of Hebei;2003-04
3 ;腐乳抗氧化作用研究进展[J];Soybean Science & Technology;2009-01
4 Zhang Rongzhen;Liu Shutao;Chen Ruming;Li Jiancai; Li Long;Rao Pingfan(Institute of Biotechnology,Fuzhou University,Fuzhou,350002);Isolation and Identification of Substances with Angiotensin Converting Enzyme Inhibitory Activity in Fujiang Rice Wine[J];JOURNAL OF FUZHOU UNIVERSITY(NATURAL SCIENCES EDTION);1996-06
5 HOU Mei-zhen~1,SONG De-gui~1,WEI Ping-ying~2 (1.College of Life Science,Guangxi Normal University,Guilin 541004,China; 2.Department of Electronic Engineering,Guilin University of Electronic Technology,Guilin 541004,China);EFFECTS OF CULTURE TIME AND TEMPERATURE ON GROWTH AND PROTEINASE FEATURE OF BEANCURD MUCOR[J];Journal of Guangxi Normal University(Natural Science);2004-04
6 Xu Qiufang et al;The application of microwave technology in Furu producution[J];Guangzhou Food Science and Technology;2001-02
7 Xia Yanshi, Xia Yanbin Yang Fulin Huangqun (The College of Food Science and Technology, Hunan Agricultural University, Changsha 410128);How to Control the White Particles on the Surface of Fermented Soybean Product[J];Guangzhou Food Science and Technology;2004-02
8 Yang Zuo-yi1, Li li2, Liang Shi-zhong1,Yang Xiao-quan2,Liu Dong-mei1 (1 College of Bioscience & Biotechnology, South China University of Technology, Guangzhou 510640,China) (2 Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640,China);Studies on the Starter and Hydrolysis Properties of a Novel Soybean Cheese[J];Guangzhou Food Science and Technology;2005-04
9 ZHANG Miao-xia,LEI Xiao-ling,LI Xue-gong,HE Jian-hang(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China);Correlation between Strains of Lactic Acid Bacteria in Fish Sauces and the Major Characteristics of Fish Sauces[J];Modern Food Science and Technology;2009-12
10 LIU Zheng,LIU Ying,WANG Li-wei,HE Zhi-ming(Teaching and Training Center of Chemistry and Biology,Department of Basic Science,Liaoning Technical University,Fuxin 123000,China);The Preparation of Active Peptide[J];;2005-03
China Proceedings of conference Full-text Database 4 Hits
1 Yang Zuo-yi~1 Li li~2 Liang Shi-zhong~1 Yang Xiao-quan~2 Liu Dong-mei~1 1 College of Bioscience & Biotechnology,South China University of Technology,Guangzhou 510640,China 2 Research and Development Center of Food Proteins,South China University of Technology,Guangzhou 510640,China;Studies on the Starter and Hydrolysis Properties of a Novel Soybean Cheese[A];[C];2005
2 YIN Zhe,WANG Jian-ming,JIA Lei (Key Laboratory of Food Nutrition and Safety(Tianjin University of Science & Technology) Ministry of Education,Tianjin 300457);Analysis of volatile flavor compounds in sufu powder by GC-MS[A];[C];2010
3 ZHANG Yuan-yuan,HU Feng,WANG Jian-ming (Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457);Research on antioxidant activity of fermented bean curd[A];[C];2011
4 Li Qicheng Zhai Yongling (Beijing Wangzhihe Furu Factory,Beijing 100039);The Application of Microwave Technology in Furu Production[A];[C];1999
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 LIU Qing, YAO Hui-yuan, ZHANG Hui (School of Food Science and Technology,Southern Yangtze University,Wuxi 214026,China);Studies on Screening for γ-Amino Butyric Acid Producer and Optimization of Fermentation Conditions[J];Amino Acids & Biotic Resources;2004-01
2 WANG Fang-quan,CHEN Wei-qing,CHEN Hong(College of Biological and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015,China);Rapid Determination of γ-Aminobutyric Acid in Enzymatic Reaction by Spectrometric Method[J];Amino Acids & Biotic Resources;2006-02
3 Wang Yinping, Wu Jiaxiang, Zhang Fenglan, Wang Xinrui (Dept. of Pathol, Basic School of Medical Sciences);EFFECT OF SOYASAPONIN AND GINSENOSIDE (STEMLEAVE SAPONIN) ON SOD AND LPO IN DIABETIC RATS[J];;1993-02
4 HUANG Ya-hui,ZHENG Hong-fa,LIU Xia-lin,WANG Xu (Hunan Tea Research Institute,Changsha 410125,China);Determination of GABA and Glu and Their Variation in Gabaron Tea Processing[J];Tea Communication;2005-03
5 HAO Chun-lei 1,WANG Li-qun 1*,ZHU Xiang-chun 1, YANG Li-juan 1,SUN Zhi-xue 2 (1.Northeast Agricultural University,Harbin Heilongjiang 150030,PRC; 2.Animal Quarantine Stagion,Harbin Heilongjiang 150036,PRC);The research on rhizopus fermenting soyfood——Measurement of content of nitrogent-contained nutrition matter in tempe[J];Journal of Northeast Agricultural University;2004-02
6 LU Yan1,ZHANG Cui-feng2,WANG Guang-xu3,WANG Hong-feng4,WANG Li -qun1( 1. College of Life Science, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC; 2. The Group of Sanleyuan Biology Engineering Stock CO., Ltd, Harbin Heilongjiang 150086, PRC; 3. College of Animal Science and Technology, China Agricultural University, Beijing 100083, PRC; 4. Veterinary Research Station of Harbin, The Institute of Agricultural Science of China, Harbin Heilongjiang 150001, PRC );Study on antioxidant abilities of isoflavones from fermented soybean[J];Journal of Northeast Agricultural University;2005-03
7 LIU Ming,LUO Yuan-xu,NI Hui,WU Yong-pei(College of Bioengineering,Jimei University,Xiamen 361021);ACTIVE ANALYSIS OF SOYBEAN ANTIOXIDATIVE PEOTIDE FROM SOLID STATE FERMENTATION[J];Soybean Science;2007-03
8 Peng Yong, Zhang Yizheng (Lab of Molecular Biology, College of Life Science, Sichuan University, Chengdu 610064);Isolation and Characterization of Fibrinolytic Enzyme-producing Strain DC-4 from Chinese Douchi and Primary Analysis of the Enzyme Property[J];High Technology Letters;2002-02
9 Chen Hai-jun, Lin Qin-lu, Li Li-hui (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128,China);Progress on Enrichment Technology of GABA in Food Raw Matierals[J];Modern Food Science and Technology;2006-01
10 Xu Dong-yun, Zhou Li-ping, Tong Zhen-yu, Ma Li-feng (Zhejiang University Of Technology, Hangzhou 310014, China);Isolation and Screening of Lactic Acid Bacteria for Producingγ-Amino Butyric Acid[J];Modern Food Science and Technology;2006-03
【Secondary References】
Chinese Journal Full-text Database 6 Hits
1 PENG Zhi-Ni1 GUO Li-Qiong1,2 ZHANG Xin-Chao1 LIN Jun-Fang1,2 ZHANG Wen-Shu1 1Department of Bioengineering,College of Food Science,South China Agricultural University,Guangzhou 510640,China 2Institute of Biomass Research,South China Agricultural University,Guangzhou 510640,China;Compositions and antioxidant activities of soybean substrate during solid-state fermentation by Cordyceps militaris[J];Mycosystema;2011-02
2 ZHANG Ze-jun1,SHA Kun2 (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 2 Yantai Research Institute of China Agricultural University,Yantai 264670,China);Study on content changes of composition of millet during germination[J];Cereals & Oils;2011-02
3 LIU Yong-kun1,XING Zhi-yong1,LIU Ning2,LI Zhen-yan1,LIU Xiao1,LOU Guan-qun1,ZHANG Yong-zhong1,(1. Application Chemistry Department of Northeast Agriculture University,Harbin 150030,China;2. Key Laboratory of Dairy Science of Education Ministry,Northeast Agricultural University,Harbin 150030,China);Study on preparation of γ-aminobutyric acid liposome[J];Science and Technology of Food Industry;2010-04
4 LU He1,ZHANG Bi-bo2,LUO Xue-lian2(1.Department of Microbiology,Chongqing Medical University,Chongqing 400016,China;2.College of Life Sciences,Chongqing University of Arts and Sciences,Chongqing 402168,China);Study on production of γ-linolenic acid(GLA) by Douchi using Mucor racemosus[J];Science and Technology of Food Industry;2011-04
5 MU Hui-ling,GUAN Li-jun,CHENG Yong-qiang,LI Li-te(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083);Determination of γ-amino butyric acid content in douchi by high-performance liquid chromatography[J];Food Science and Technology;2009-02
6 QU Yan1, WANG Fujie2, LI Pinglan1, LU Fei2(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Beijing Food Brewing Institute, Beijing 100050, China);Research progress of gamma-amino butyric acid in fermented soybean product[J];China Brewing;2010-03
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Sun Junming 1 Ding Anlin 1 Dong Huiru 2 (1.Institute of Crop Breeding and Cultivation, CAAS, Beijing, 100081 2.Institute of Vegetables and Flowers, CAAS, Beijing, 100081);HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF ISOFLAVONE CONTENT IN SOYBEAN TEST SAMPLES[J];SOYBEAN SCIENCE;2000-01
2 MAO Jun Qin 1, MI He Ming 1, LOU Zi Yang 1, CHAI Yi Feng 1, YANG Gen Jin 2, LIU Li Li 2, XING Wang Xing 1 (1.Department of Pharmaceutical Analysis, College of Pharmacy, Second Military Medical University, Shanghai 200433, China; 2. Pharma;Detection of isoflavones contents in Seme sojae preparatum by HPLC[J];Academic Journal of Second Military Medical University;2000-10
3 PENG Chang Lian, CHEN Shao Wei, LIN Zhi Fang, LIN Gui Zhu(South China Institute of Botany,The Chinese Academy of Sciences, Guangzhou 510650,China).;Detection of Antioxidative Capacity in Plants by Scavenging Organic Free Radical DPPH.[J];Progress In Biochemistry and Biophysics;2000-06
4 Sun Meijun Luo Lian Shi Changying Qian Yingyian (China National Research Institute of Food and Fermentation Industries, Beijing, 100027);Quantification Determination and Investigation of Isoflavones in Chinese Soy Products[J];FOOD AND FERMENTATION INDUSTRIES;2000-05
5 刘志胜  李里特(中国农业大学食品学院,北京100083)   辰巳英三(日本国农林水产省国际农林水产业研究中心);大豆异黄酮及其生理功能研究进展[J];SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY;2000-01
6 Zhu shifang et al;Study on Extraction Technology of Soybean Isoflavones[J];Food Science;2001-03
7 Ju xingrong et al.;Study on Determination of Soybean Isoflavones Content bythree-wavelength,UV Spectrophotometry[J];Food Science;2001-05
8 Xu Deping et al.;Inhibition Effect of Soybean and tempeh Isoflavones on Human Breast,Uterus and Ovary Cancer Cells[J];Food Science;2001-06
9 Yin Lijun et al.;Determination of Isoflavone Conten t in Fermented Soybean Food by HPLC[J];Food Science;2002-02
10 Zhang Zhao;Dai Yaotian;Cui Gang;Li Furu;Zhao Guixiang;Wang Ying(Insfltute of Child and Adolescent Health, Beijing Medical Uniuersity,Beljing 100083);EFFECT OF SOYBEAN PHOSPHOLIPID COMPOSITE ON SERUM AND TISSURE LIPIDS,LIPID PEROXIDATION AND FATTY LIVERS IN RATS[J];ACTA NUTRIMENTA SINICA;1995-03
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved