Isoflavone content and antioxidative activity of sufu prepared with Taiwanese manufacture process

• Main Authors: Yung-Hsin Huang, 黃詠欣
• Other Authors: 周正俊
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/01148218456502022317

碩士 === 國立臺灣大學 === 食品科技研究所 === 96 === In the present study, sufu was fermented at 37oC with Taiwanese manufacture process. Changes of isoflavone content, distribution profiles and β-glucosidase activity were investigated during fermentation. The antioxidative activity, including DPPH radical-scavenging effect, Fe2+-chelating ability, and reducing power were also examined. The results revealed that the fermentation caused the significant decrease (p < 0.05) of total isoflavone content. A marked increase in the content of aglycone (diadzein, glycitein and genistein), and the significant reduction in the content of malonylglucoside and β-glucoside isoflavone, compared with non-fermented salted tofu were also observed. Activity of β-glucosidase detected in sufu was significantly higher (p < 0.05) than that noted in the non-fermented salted tofu. Results also showed that the DPPH free radical-scavenging activity, Fe2+-chelating ability and reducing power of tofu were enhanced after fermentation.