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Study on the Changes of Soybean Isoflavone During the Sufu Making

Zhang Xiao-feng Li Li-te Li Zai-gui (College of Food Science and Engineering, China Agricultural University, Beijing) Li Xiu-ting Eizo Tatsumi ( Internal Trade Research Center for Food Sciences) (Japan International Research Center for Agricultural Sciences )  
This paper studies the changes of the main compositions of soybean isoflavones ( including genistein, daidzein, genistin and daidzin ) during the process of sufu's fermentation by using A ctinomucor elegans (AS 3.2278) with s oybean from northeast China. The results showed that the total content of isoflavones detected in the study slightly decreased during the sufu production, while the content of genistein and daidzein increased by about 20 times at 50 days of sufu ageing. With the salt content of 6%, the hydrolysis rate of genistin is higher than that of diadzin, and the content of genistein and diadzein reached 191.24 ug/g and 106.65 ug/g dry-matter, respectively, at 30 days of the ageing.
【CateGory Index】: TS214.2
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