Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

Volume: 51, Issue: 7, Pages: 1721 - 1730
Published: May 24, 2016
Abstract
In this article, samples of white sufu were collected at different manufacture stages and their content of water-soluble protein (WSP) and amino nitrogen (AN); the distribution of peptides in WSP and isoflavones, as well as the antioxidant activities, was analysed. Results indicated that the peptides with molecular weight of 500–1000 Da increased 13.09 times from 0.11 to 1.44 g 100 g−1 dry matter (DM) during the whole manufacturing, while...
Paper Details
Title
Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing
Published Date
May 24, 2016
Journal
Volume
51
Issue
7
Pages
1721 - 1730
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