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Wang, Li-jun; Yin, Li-jun; Li, Dong; Zou, Lei; Saito, Masayoshi; Tatsumi, Eizo; Li, Li-te
Food chemistry, 2007, 2007-1-00, 20070101, Volume: 101, Issue: 3Journal Article
Douchi is popular in China as a fermented soybean food. The effects of NaCl on the isoflavone contents and composition during processing of douchi, as well as the β-glucosidase activity was investigated. The results indicate that 61% of the isoflavones in raw soybeans were lost when NaCl content was 10%, which is mainly attributed to pre-fermentation (43%) and post-fermentation (18%) during douchi processing. While a pre-treatment did not generate major differences in total isoflavone content during douchi processing, isoflavone composition was altered. The levels of aglycones increased, while the corresponding levels of β-glucosides, malonylglucoside and acetylglucoside decreased. Further, isoflavones in the form of aglycones exceeded 90% of total content following post-fermentation. Finally, changes in isoflavone isomer distribution were found to be related to β-glucosidase activity during fermentation, which was affected by NaCl supplementation.
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