浅析大豆发酵食品的功能性成分

大豆发酵制品是一类传统的食品,含有大量生理活性成分,包括天然存在的一些活性成分和在发酵过程产生的一些活性成分。大豆中天然存在的活性成分包括有异黄酮类、大豆低聚糖、大豆皂甙以及磷脂等,而发酵过程中产生的活性成分有蛋白质酶降解后的多肽类、由氨基类化合物与还原糖使用形成的蛋白黑素等。另外,发酵过程中异黄酮的存在形式也发生变化,即从配糖体形式向配基形式转换,后者的生理活性要远高于前者。     

大豆异黄酮与大豆皂甙

本文论述了大豆异黄酮及大豆皂甙的研究进展，并对前景进行了展望     

大豆功能性成分的开发

本文介绍了大豆中的营养保健成分及其功能特性,对大豆多肽、大豆低聚糖、大豆膳食纤维和大豆卵磷脂的生产工艺进行较全面的介绍,为大豆的深加工提供了一条新途径。     

大豆功能性成分的开发现状

大豆是我国的一种传统食品,含有丰富的生理活性物质,包括有大豆蛋白质、大豆异黄酮、大豆皂苷、大豆低聚糖以及大豆膳食纤维等,此外大豆发酵制品还会产生一些生理活性成分如蛋白黑素、大豆多肽等。综述目前大豆功能性成分的开发现状,同时也介绍了它们所具有的相关生理功能。     

大豆功能性成分的价值综览

近年来，随着科学技术的飞速发展，研究人员搞清了许多有益健康的食品成分以及疾病与饮食的关系，使得人类可以通过饮食来达到增进健康的目的。多年来，研究人员通过对大豆多种成分的研究分析，发现大豆不仅可作为食品，而且还具有多种满足特殊要求的特定功能。一、大豆蛋白质、大豆多肚的营养保健价值大豆中蛋白质含量达40％左右。大豆蛋白质的氨基酸组成较为全面，含有人体所必需的8种氨基酸，并且含量均远远高于小米、大米、面粉等食物。由于鸡蛋的蛋白质中氨基酸的模式与人体组织蛋白质所需的模式十分相近，生物学价值接近100，通常以鸡…     

功能性食品以及其中的功能性成分的最新发现

随着人们生活水平的提高,食品的功能性越来越引起人们的重视。关于食品的功能性的研究也日新月异。本文重点介绍了近几年来引人注目的几种功能性食品及其功能性成分的一些新发现б主要包括大豆、巴西蘑菇、乌饭果、绿菜花等十字花科蔬菜以及柑桔类水果。尤其重要的是例如大豆中的很多成分曾经被认为不利于风味必须在加工中除去,而现代的研究表明了这些物质具有很好的功能性。     

大豆功能性成分综合开发利用的现状与趋势

本文对大豆的各种功能性成份，如大豆多肽、大豆磷脂、大豆低聚糖等功能性成分综合开发利用的现状与趋势进行了综合分析介绍，指出大豆的开发利用前景光阔，途径多样。旨在引起食品加工企业人士的重视，为配合“国家食物与营养咨询委员会”提出的“大豆行动计划”，生产出更多的大豆营养食品，以丰富我国及世界日益兴旺发达的保健营养食品市场。     

美国开发大豆异黄酮功能性饮料

<正> 美国近年掀起开发大豆异黄酮功能性饮料热潮。美国Sehouten公司开发含有32.2mg/g大豆异黄酮浓缩品,对热稳定,不仅可用于饮料中,还可作保健食品材料。美国or-gon公司开发销售含哲碳六烯酸(DHA)、50mg大豆异黄     

大豆功能性成分的价值综览及其综合开发利用

大豆功能性成分的价值综览及其综合开发利用￥山东省农业科学院＠郝征红＠李桂凤＠董淑敏￥山东省农副产品加工研究所＠张炳文＠杜红霞大豆功能性成分的价值综览及其综合开发利用山东省农业科学院（２５０１００）郝征红李桂凤董淑敏山东省农副产品加工研究所（２５００００）张...     

大豆中的活性成分及在食品工业中的应用

大豆是我国传统的粮食和油料作物。大豆食品如豆浆、豆腐、豆腐干等历来为东方人的美食。近年来营养与医学研究表明,大豆除含有丰富的油脂和优质蛋白以外,还含有一系列与人体健康相关的生理活性成分,如大豆多肽、大豆磷脂、大豆低聚糖、大豆异黄酮等。     

大豆糖蜜综合利用

该文阐述对大豆糖蜜综合利用,主要介绍以大豆糖蜜作为发酵原料,从大豆糖蜜中分别提取异黄酮、低聚糖和皂甙,及对大豆植物化学成分应用。     

Concentration of phytoestrogens in soybeans and soybean products in Korea

Concentrations of total isoflavones in soybean varieties of different origins and soybean products were determined by high performance liquid chromatography. Wild soybeans showed the trend to have more isoflavone content than cultivars or landraces, showing mean value of 1528, 1265 and 1249 mg kg⁻¹, respectively. There were no meaningful differences in the ratio of genistein and daidzein among the modern variety groups. Korean varieties including South Korea and North Korea seemed to have total isoflavone content more than Chinese varieties, although samples of Chinese varieties were limited. In a dried basis of soyfoods, total isoflavone contents were in order of soybean sprout, chungkukjang, soymilk, soybean curd, denjang, kochujang, respectively. Five soybean foods contributed 96% of total genistein and daidzein intake in Korea: soybean sprout, soybean curd, denjang, chungkukjang and soybean seed itself. According to a Korean National Survey Report and our data, the average Korean daily intake of isoflavone from soybean foods can be estimated as 21 mg day⁻¹. © 2000 Society of Chemical Industry     

Isoflavone Aglycone Content and the Thermal,Functional, and Structural Properties of Soy Protein Isolates Prepared from Hydrothermally Treated Soybeans

Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, β‐glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates.     

Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating

ABSTRACT:  Capabilities of crude soy oil, degummed oil, gum, and defatted soy flour extract in preventing the oxidation of menhaden oil and its omega-3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), during heating were evaluated. The menhaden oil mixed with defatted soy flour extract demonstrated the greatest stability by producing the lowest TBA reactive oxidation products and retaining the highest concentrations of DHA and EPA after heating at 150 °C for 30 min. A range of 62.8% to 71.5% of DHA and 67.7% to 75.9% of EPA remained in the fish oil with defatted soy flour extract, while only 29.9% of DHA and 37.2% of EPA were retained in the fish oil with no addition. Stabilizing capability from highest to lowest was defatted flour extract > gum > degummed oil = crude oil. The defatted flour extract had the highest level of total phenolic content (11.3 μg catechin equivalent/g), while crude oil, degummed oil, and gum contained 7.1, 6.1, and 6.0 μg catechin equivalent/g, respectively. The level of isoflavones in the defatted soy flour extract was 55 mg/g, which was over 100 times higher than in the crude oil or gum. Although isoflavones were not detected in the degummed oil, it contained the highest level of tocopherols (414 μg/g), whereas the lowest level (215 μg/g) was found in the defatted flour extract. The order of free radical scavenging capability measured from high to low was the defatted soy flour extract, crude oil, degummed oil, and gum.     

大豆与大豆芽中异黄酮的含量、组成及分布比较研究

首先通过光度分析法对大豆发芽过程中异黄酮总含量的变化、大豆中的异黄酮在子叶和芽茎中的分布进行了研究,结果表明,大豆中异黄酮总含量在芽长为3cm时达到最高。豆芽芽茎中异黄酮的总含量显著高于大豆原料和豆芽子叶。液质联用结合串联质谱的分析表明,在豆芽子叶中染料木苷和丙二酰基染料木苷为主要的组分,两者之和占豆芽子叶中大豆异黄酮总含量的63%左右;芽茎中大豆苷和丙二酰基大豆苷为主要组分,两者之和占豆芽芽茎中大豆异黄酮总含量的59%以上。豆芽芽茎中苷元的含量也明显高于豆芽子叶和大豆原料,其中大豆素含量最高,占芽茎大豆异黄酮总含量的6.71%。该研究结果表明豆芽芽茎中的大豆异黄酮具有更高的生物可利用度,比较大豆原料可能是一种更好的异黄酮食物来源。      

超高效液相色谱法检测保健品中的大豆异黄酮各组分含量

目的建立超高效液相色谱法检测保健品中大豆异黄酮各组分含量的方法。方法利用超高效液相色谱仪,将供试品用80%甲醇溶解提取,用Waters XSELECT HSS T3色谱柱分离,以乙腈和1%磷酸溶液进行梯度洗脱,流速为0.5 mL/min,用紫外检测器在波长260 nm对大豆异黄酮组分进行检测。结果大豆异黄酮各组分的在各自范围内线性关系良好。大豆苷、大豆黄苷、染料木苷、大豆素、大豆黄素、染料木素的相关系数均大于0.9999,平均回收率为97.2%~103.3%,相对标准偏差为0.4%~4.8%。结论该方法运行时间短、结果的重复性好。超高效液相色谱法更为快捷简单,溶剂使用量更少,能够提高检验准确性,降低检验成本。     

Urinary isoflavone excretion in Korean adults: comparisons of fermented soybean paste and unfermented soy flour

BACKGROUND: This study compared the 24 h urinary excretion of isoflavone algycones after the consumption of fermented soybean paste or unfermented soy flour in a population of healthy Koreans (four males and five females). An equivalent amount (20 mg) of total isoflavone was consumed as either 52 g of soybean paste or 12.2 g of soy flour in a randomised, crossover trial consisting of two single‐time‐point feedings and having 3 day run‐in and washout periods between feedings. RESULTS: Analysis of starting materials indicated that daidzein (1.4%) and genistein (1.4%) constituted a smaller proportion of the total isoflavones in soy flour as compared with soybean paste (55.3% daidzein and 45.7% genistein). Free and glycosidic forms of isoflavones differed significantly between the two soy products. Levels of β‐glycosides as well as total glycosides (β‐glycosides, malonyl and acetyl forms) were two‐fold higher in soy flour as compared with soybean paste. Malonyl forms predominated in soy flour. CONCLUSIONS: The consumption of soybean paste resulted in significantly higher urinary excretion of both daidzein and genistein as compared with soy flour (P < 0.05 and P < 0.01 respectively). Copyright © 2007 Society of Chemical Industry     

大豆发芽过程中维生素C、异黄酮含量变化及其抗氧化性的研究

目的研究大豆发芽期间维生素C、异黄酮及抗氧化活性的变化。方法采用2,6-二氯酚靛酚滴定法和紫外分光光度法测定大豆发芽期间不同芽长的维生素C、异黄酮含量及DPPH和超氧阴离子自由基清除率,确定大豆发芽的最佳长度。结果维生素C的含量随着发芽长度的增加而增加,当发芽长度为5 cm时,每100g大豆芽中含维生素C为120.09 mg;大豆异黄酮在芽长3 cm时达到最高值,含量比未发芽前增加了17.28%,之后呈下降趋势,但下降趋势不大;较超氧阴离子自由基,未发芽大豆提取物对DPPH自由基表现出更强的清除能力;发芽后,在芽长为4 cm时对两种自由基的清除能力最强。结论大豆发芽到4 cm时为最佳食用时间。     

大豆异黄酮研究进展

大豆异黄酮是大豆生长过程中形成次生代谢产物,具有多种生物活性;近年来,大豆异黄酮已成为大豆最引人注目功能成分之一,也是食品与营养学研究热点之一。该文介绍大豆异黄酮的结构、性能、分布、提取分离、检测技术,糖苷水解方法及大豆异黄酮国内外研究现状,且分析大豆异黄酮市场状况及研究前景。