黑豆納豆發酵過程理化性質之變化

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Title:	黑豆納豆發酵過程理化性質之變化
Authors:	施明智楊開聰郭淑姿
Contributors:	食營系
Keywords:	黑豆納豆發酵抗氧化性理化性質
Date:	2006-12
Issue Date:	2010-12-02 10:04:15 (UTC+8)
Abstract:	本研究在探討以黑豆為原料，製作黑豆納豆時，浸泡、蒸煮、發酵等加工步驟對其物理與化學成分的影響。結果發現，黑豆經發酵後，除水分含量較浸泡後與蒸煮後為高外，黏度、亮度、a值與b值亦均較其他處理為高。而蒸煮步驟可顯著降低黑豆之硬度。TCA可溶性氮及氨態氮含量在蒸煮與發酵後，會持續顯著增加；但蛋白質水解率則呈現蒸煮後減少而發酵後增加之現象。在清除DPPH自由基方面，黑豆納豆成品之抗氧化能力為最強；但多酚類物質卻是浸泡及蒸煮含量最多，發酵後反而有減少之現象。而花青素與異黃酮含量，則在蒸煮後有明顯減少的現象。 This study investigated the physicochemical properties changed during the black soybean natto process which including the soaking, steaming, and fermented procedures. Results showed that fermented procedure significantly increased the moisture, viscosity and color (L, a and b value). On the other hand, steaming procedure significantly decreased the hardness of black soybean. After steaming and fermented, TCA-soluble nitrogen and ammonia nitrogen contents significantly increased, however, the solubilization ratio of protein will decreased first after steaming then increased after fermented. The final product own the strongest scavenging effect of DPPH among all treatments, but the contents of polyphenol compounds were increased after soaking and cooking procedure, then decreased after fermentation. The steaming procedure significantly decreased the contents of anthocyanin and isoflavone.
Relation:	臺灣農業化學與食品科學 44卷6期 P.382-389
Appears in Collections:	[Department of Food and Nutrition ] journal articles

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