Document Detail


Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste.
MedLine Citation:
PMID:  25214084     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
This study reports the effect of processing, fermentation, and aging treatment on the content and profile of 43 phenolic compounds in soybean seeds, soy curd (tofu), and soy paste (ChungGukJang, CGJ). Mean content of phenolic compounds was ranked as soybean seed=CGJ aged for 3days (CGJ-3D)=CGJ aged for 6days (CGJ-6D)>tofu (P<0.0001). Low percent recovery (47.1%) of phenolic compounds in tofu was due to heating (boiling), leaching in water, filtering, coagulation, and whey exclusion during tofu making. Aging period did not affect the mean contents of 43 phenolic compounds in the CGJ, whereas it affected the phenolic acids contents in the CGJ (P<0.01). Benzoic, ferulic, chlorogenic, gentisic, protocatechuic, or β-Resorculic acid was major phenolic compounds in soybean seeds, tofu, CGJ-3D, or CGJ-6D. Especially, the CGJ-3D contained large amounts of isoflavone aglucons and phenolic acids compared to soybean seeds or tofu.
Authors:
Ill-Min Chung; Su-Hyun Seo; Joung-Kuk Ahn; Seung-Hyun Kim
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Publication Detail:
Type:  Journal Article     Date:  2011-01-25
Journal Detail:
Title:  Food chemistry     Volume:  127     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2014-09-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  960-7     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
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