Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 210-216Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.08.047
Keywords
Sufu; Protease; Chemical compounds; Food fermentation
Categories
Funding
- National High Technology Research and Development Program of China [2013AA102105]
- Fundamental Research Funds for the Central Universities (China Agricultural University) [2017SP002]
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Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. The manufacture of sufu includes four steps: preparation of tofu, preparation of pehtze, salting of pehtze and ripening of salted pehtze in a dressing mixture. Based on electrophoresis and H-1-NMR methods, the changes in protease and chemical compounds in the exterior and interior of sufu were investigated during fermentation. The results indicated that proteases with various molecular masses (162.6, 124.6, 104.3, 66.9, and 44.9 kDa) existed in both the exterior and interior of pehtze, salted pehtze, and ripened sufu, which proved that proteolytic reactions in the exterior and interior of sufu were occurring simultaneously. Furthermore, ethanol, ethylene glycol, glucose, isopropanol, and mannitol were the major carbonic compounds present in sufu, and amino acids were the predominant nitrogen compounds present in sufu. Correlation analysis revealed important links between protease activity and chemical compounds, e.g., succinate, histamine, and trimethylamine, were significantly positively correlated with protease activity in sufu. Through these results, the effect of protease on chemical compounds in sufu was identified, which can be useful for the improvement of enzymatically ripened sufu. (C) 2017 Published by Elsevier Ltd.
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