Document Detail


Nutritional evaluation of different bacterial douchi.
MedLine Citation:
PMID:  17392107     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The aim of this study was to determine the content and/or composition of protein, peptide, amino acid, lipid and fatty acid in bacterial douchi (BD) made by different pure starter fermentation. Protein content of BD3, BD5, BD7 and BD8 was significantly higher than that of autoclaved soybean (AS). Lipid content of BD1, BD5 and BD6 was also significantly higher than that of AS. Predominant amino acids were glutamic acid (11.3-15.2%), proline (11.2-14.5%), aspartic acid (8.7-10.0%), leucine (9.2-10.0%) and alanine (7.4-8.9%). BD had EAA7 and EAA9 values of 34.4-36.4% and 40.5-41.7% respectively. Threonine with the amino acid score of 61-85 was the limiting amino acid. Triacylglycerol (82.4-88.2%) was the most abundant lipid in BD, followed by phospholipid (9.6-16.4%) and phytosterol (1.2-2.9%). Major fatty acids were palmitic (10.6-11.3%), oleic (20.5-21.9%), linoleic (54.2-55.6%) and alpha-linolenic acid (8.2-9.1%). The ratio of n-6 polyunsaturated fatty acids (PUFA) to n-3 PUFA ranged from 6.1 to 6.7. Amino acid nitrogen and trichloroacetic acid soluble protein increased from 0.2% (AS) to 1.8% (BD8) and from 1.3% (AS) to 4.0% (BD7) at the highest level respectively. Peptides with molecular weight < or = 2000Da accounted for at least 75% of total peptide. Bacterial fermentation of soybean increased amino acid nitrogen and trichloroacetic acid soluble protein except BBDC6, decreased molecular weight of 100-500 and increased 500-1000 and 2000-5000 peptides. Composition of lipids, fatty acids, and amino acids were no significant change after soybean bacterial fermentation.
Authors:
Hua Li; Feng-Qin Feng; Li-Rong Shen; Yun Xie; Duo Li
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Asia Pacific journal of clinical nutrition     Volume:  16 Suppl 1     ISSN:  0964-7058     ISO Abbreviation:  Asia Pac J Clin Nutr     Publication Date:  2007  
Date Detail:
Created Date:  2007-03-29     Completed Date:  2007-06-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9440304     Medline TA:  Asia Pac J Clin Nutr     Country:  Australia    
Other Details:
Languages:  eng     Pagination:  215-21     Citation Subset:  IM    
Affiliation:
Department of Food Science and Nutrition, Zhejiang University, 268 Kaixuan Road, Hangzhou, Zhejiang, China 310029.
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis*
Chromatography, High Pressure Liquid / methods
Fatty Acids / analysis*
Fermentation*
Food Analysis
Food Microbiology
Humans
Molecular Weight
Nutritive Value
Soy Foods / analysis*,  microbiology*
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Fatty Acids

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