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首页> 外文期刊>Journal of Food Science and Nutrition >Changes in physicochemical properties during the fermentation of doenjang prepared with black soybeans.
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Changes in physicochemical properties during the fermentation of doenjang prepared with black soybeans.

机译：黑大豆制备的豆酱发酵过程中理化性质的变化。

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摘要

Physicochemical properties of doenjang prepared using Korean black soybeans were determined. The T-N rate increased slowly during storage up to 120 days and the A-N rate increased up to 80 days of ripening, then decreased slightly. Caseinolytic activity increased slowly during storage up to 80 days then decreased. Fibrinolytic and beta-glucosidase activities increased up to 80 and 30 days, respectively, then decreased. Genistin and daidzin concn. decreased gradually with an increase in fermentation time; however, genistein and daidzein concn. increased and reached a max. concn. (316.8 and 305.2 mug/g, respectively) before plateauing thereafter. Anthocyanins concn. increased markedly during fermentation up to 50 days, then remained constant after 50-90 days. Polyphenols showed a slight increase up to 80 days, then slowly decreased. DPPH and ABTS radical scavenging activities increased linearly during storage up to 50 days, reached approx. 28.9% and 2.17 mg/g, respectively, then decreased slowly. Macrophage-stimulating activity of the extract was max. at 20 days of fermentation.
机译：测定了使用韩国黑大豆制备的大酱的理化性质。在储存长达120天的过程中，T-N速率缓慢增加，在成熟至80天的过程中A-N速率升高，然后略有下降。酪蛋白水解活性在长达80天的储存过程中缓慢增加，然后下降。纤溶酶和β-葡萄糖苷酶的活性分别增加到80天和30天，然后下降。 Genistin和daidzin concn。随着发酵时间的增加逐渐减少;然而，染料木黄酮和黄豆苷配体。增加并达到最大值内容（分别为316.8和305.2杯/克），然后稳定。花青素浓度在长达50天的发酵过程中明显增加，然后在50-90天后保持恒定。在多至80天的时间里，多酚都有轻微的增加，然后缓慢减少。 DPPH和ABTS自由基清除活性在储存长达50天的过程中呈线性增加，达到约5％。然后分别缓慢降低28.9％和2.17 mg / g。提取物的巨噬细胞刺激活性最大。在发酵20天后。

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