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首页> 外文期刊>Food Science and Biotechnology >Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract
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Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract

机译：含红曲霉发酵大豆乙醇提取物的软豆腐的改进功能

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Monascus fermented soybeans (MFS) were produced by solid state fermentation and ethanol extractions were carried out to recover monacolin K (MK) and isoflavones from the MFS. About 99 and 87% of monacolin K (891 mg/kg) and isoflavones (895 mg/kg) were recovered by 80%(v/v) ethanol extraction. The 80% ethanol extract also showed significantly higher antioxidant activities (DPPH, ABTS radical scavenging activity, and ferric reducing antioxidant power) than the other ethanol extracts prepared by either 40 or 60% ethanol. The 80% Monascus fermented soybeans extract (MFSE) also contained significant α-glucosidase inhibitory activity (2.7 acarbose g equivalents/g MFS). Based on the results, MFSE can be used to enrich bioactive MK and isoflavone aglycones in soft soybean curd products.
机译：通过固态发酵生产红曲菌发酵大豆（MFS），并进行乙醇提取以从MFS中回收莫纳可林K（MK）和异黄酮。通过80％（v / v）乙醇提取可回收约99％和87％的莫纳可林K（891 mg / kg）和异黄酮（895 mg / kg）。 80％乙醇提取物还显示出比其他40％或60％乙醇制备的乙醇提取物更高的抗氧化活性（DPPH，ABTS自由基清除活性和三价铁还原抗氧化能力）。 80％的红曲菌发酵大豆提取物（MFSE）还具有显着的α-葡萄糖苷酶抑制活性（2.7阿卡波糖g当量/ g MFS）。根据结果​​，MFSE可用于丰富软豆腐产品中的生物活性MK和异黄酮苷元。

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