Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation With Mucor flavus at Low Temperature |
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| Authors: | Yong-Qiang Cheng Yun-Ping Zhu Qing Hu Li-Te Li Masayoshi Saito Shi-Xiang Zhang |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering , China Agricultural University, Qinghua East Road, Haidian District , Beijing, China;2. Food Science and Technology Division , Japan International Research Center for Agricultural Sciences, Owashi , Tsukuba, Ibaraki, Japan |
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| Abstract: | This study evaluated the changes in contents and composition of soybean isoflavone as well as the β-glucosidase production during sufu preparation by Mucor flavus (M. flavus) at low temperature. The results showed that sufu processing not only led to the losses of isoflavones but also caused the redistribution of isoflavone isomers. The levels of aglycones increased during sufu fermentation, while the corresponding levels of glucosides decreased. β-Glucosidase accumulation by M. flavus mainly contributed to the transformation of isoflavone glucosides into aglycones, which was affected by the NaCl supplementation. The highest content of aglycone isoflavones occurring was recorded as 99.4% at 15% NaCl content under investigated conditions. This work suggested that M. flavus had possible application as an alternative starter to produce sufu with the enhancement of the physiological function at lower temperature. |
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| Keywords: | Sufu Isoflavone β-glucosidase Glucoside Aglycone |
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