| 发酵对黑豆营养及活性成分的影响研究 |
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| 引用本文： | 臧学丽,陈光,王刚,孙旸.发酵对黑豆营养及活性成分的影响研究[J].中国粮油学报,2006,21(6):78-81. |
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| 作者姓名： | 臧学丽 陈光 王刚 孙旸 |
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| 作者单位： | 吉林农业大学生物技术学院,长春,130118 |
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| 摘 要： | 本试验采用百粒重为12克的黑豆为原料，对黑豆、蒸煮黑豆及发酵黑豆的营养及活性成分进行了哆究，黑豆经发酵处理后糖苷型大豆异黄酮在β-葡萄糖苷酶的作用下，可转化为游离型大豆异黄酮，使游离型大豆异黄酮含量明显提高。蛋白质、多肽、可溶性糖、游离氨基酸的含量也有所提高。
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| 关 键 词： | 黑豆 发酵 异黄酮 |
| 收稿时间： | 2005-12-02 |
| 修稿时间： | 2005-12-02 |
Effects of Fermentation on Nutritional and Active Composition of Black Soybean |
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| Zang Xueli,Chen Guang,Wang Gang,Sun Yang.Effects of Fermentation on Nutritional and Active Composition of Black Soybean[J].Journal of the Chinese Cereals and Oils Association,2006,21(6):78-81. |
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| Authors: | Zang Xueli Chen Guang Wang Gang Sun Yang |
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| Affiliation: | College of Biotechnology, Jilin Agricultural University, Changchun 130118 |
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| Abstract: | Black soybeans with one hundred grain weight of 12 g were processed with fermentation, and the change of the nutritional and active composition of the black soybeans induced by the fermentation was researched. The result shows that the glucoside soybean isoflavone in black soybean is converted into dissociative soybean isoflavones by glucosaccharase, enhancing obviously the content of dissociative soybean isoflavone. The contents of protein, polypcptide, soluble sugar, and free amino acids are also increased. |
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| Keywords: | black soybean fermentation isoflavones |
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