| Summary: | 碩士 === 靜宜大學 === 食品營養學系 === 104 === After fermentation of Soy products can improve human to digestion and absorption of nutrients it can also reduce the immunoreactivity and Increase the antioxidant capacity. In this study, fermentation Soy products were used to investigate the effects of different solvent extraction on the structure, immunoreactivity, and antioxidant capacity of proteins. The water, PBS, and denaturant extraction, centrifugation and the supernatant analyzed. Lowry, o-phthaldialdehyde, Tricine-SDS-PAGE, Western bolt analysis, and ELISA were used to elucidate the Changes in the protein after fermentation. The antioxidant capacity was analyzed by ABTS radical scavenging ability, ferrous ion chelating ability and reducing power methods. The results of Lowry showed that the highest concentration of protein extracted from the denaturant. The electrophoresis, Western blot and ELISA showed that propose using two different solvent extraction to observe more complete fermentation soybean meal hydrolyzate and immunoreactivity. Fermentation process antigenic protein is hydrolyzed into smaller fragments, such that the antibody and antigen binding protein immunoreactivity decreased. Different solvent extracts exhibit different antigen content, but are lower than non-fermented soybean. The results of antioxidant capacity showed that the ABTS inhibition is tempeh ≈ natto> fermented soybean meal, reducting power is fermented soybean meal > natto ≈ tempeh, Relative degree of hydrolysis is natto ≈ tempeh >fermented soybean meal. The chelating effect showed that compared to the control group showed lower values.
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