Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 69, Issue 2, Pages 267-272Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.69.267
Keywords
sufu; fermentation; isoflavone; conversion; beta-glucosidase
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Sufu is a popular fermented tofu product in China. The low quality of sufu produced in the hot summer is a big problem in sufu manufacture, so we prepared sufu at two different temperatures, 26degreesC as normal and 32degreesC as high temperature, and the effects of temperature on isoflavones and beta-glucosidase activity were investigated. Fermentation temperature did not cause significant differences in the recovery of isoflavones, but resulted in a different redistribution of isoflavone isomers in sufu. Sufu fermented at 26degreesC was richer in isoflavone aglycones than at 32degreesC; the enrichment of isoflavone aglycones might have the advantage of enhancing the physiological function. No 6-O-malonyl-glucosides were detected in sufu fermented at 26degreesC, whereas some 6-O-malonyl-glucosides were found at 32degreesC. A fermentation temperature of 26degreesC benefited the P-glucosidase production by fungi, which contributed to valid conversion from P-glucosides to aglycones. It was also found that P-glucosidase converted P-glucosides more effectively than 6-O-malonyl-glucosides and 6-O-acetyl-glucosides into aglycones.
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