Study on the Functional Peptides in Low Salt Sufu Making

• 来源期刊: 中国粮油学报（英文版）
• 学科: 工学
• 关键词: Sufu (fermented tofu) Soybeanpeptides Antioxidative activity Antihypertensiveactivity
• 年，卷（期）: 2002,（z1）
• 页码范围: 60-64
• 页数: 5页
• 分类号: TS21
• 语种: 英文

摘要

Sufu in this project was preparedwith Actinomucor elegans (CICC-3118) as thestarter and with soybean as the material.Different with the sufu with 10% salt producedby traditional process, a sufu product with 6%salt was produced in this project by reducingthe salt content in salting process. To determinepeptides, the water-soluble extracts obtainedsaparetly from frozen dried powders of soybean,tofu, pehtze, salted pehtze and sufu ripening for50 days were analyzed by high-pressure lipidchromatography (HPLC). Antioxidative activityand antihypertensive activity of the extract dueto the peptides contained were evaluatedrespectively by radical scavenging ability andangiotensin converting enzyme (ACS) inhibitoryactivity.According to the HPLC patterns, thepeptides content was nearly zero in soybeanand tofu, but increased gradually duringmaturing in the further process of makingpehtze, salted pehtze and final product sufu.Correspondingly, the antioxidative andantihypertensive activities of the extractsstrengthened with maturing. For our product,sufu with 6% salt, the antioxidative andantihypertensive activities reached peak valuesat about 30 d maturing, and still remainedmedium values in final product sufu. Incomarison, the antioxidative and antihypertensiveactivities for the sufu with 10% salt reachedpeack values at 40 d maturing, but remainedmedium values inferior to those for the sufu with6% salt.