Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract |
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Authors: | Sung Hyun Hong Inhyung Lee Seok Joong Kim Jee-Young Imm |
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Affiliation: | 1. Department of Foods and Nutrition, Kookmin University, Seoul, 136-702, Korea 2. Department of Advanced Fermentation Fusion Science and Technology, Kookmin University, Seoul, 136-702, Korea 3. Department of Food and Nutrition, Dongduk Women’s University, Seoul, 136-714, Korea
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Abstract: | 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. |
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