Changes of functional components and antioxidative activity in the process of fermentation of soybeans

Junko Yamashita, Hua Ming Chen, Takako Naganuma, Tomohisa Ogawa, Koji Muramoto

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

    2 Citations (Scopus)

    Abstract

    We examined changes of functional components and antioxidative activity of soybeans during the processes for producing a fermented soybean food, natto. Proteolytic hydrolysis of proteins was followed along with the changes in the contents of isoflavones, saponins, and phytic acid. The antioxidative activities were measured by radical scavenging, Fe2+ chelating, superoxide dismutase-like activity, and β-carotene-linoleic acid assay. Radical scavenging activity under hydrophilic conditions increased with protein hydrolysis during fermentation. At the same time, total isoflavones decreased. Total saponins and phytic acid were kept at similar levels. The analyses of functional components and antioxidative activities showed that antioxidative peptides generated during fermentation contributed to the total antioxidative capacity of natto.

    Original languageEnglish
    Title of host publicationChemistry, Texture, and Flavor of Soy
    PublisherAmerican Chemical Society
    Pages155-169
    Number of pages15
    ISBN (Print)9780841225619
    Publication statusPublished - 2010 Dec 14

    Publication series

    NameACS Symposium Series
    Volume1059
    ISSN (Print)0097-6156
    ISSN (Electronic)1947-5918

    ASJC Scopus subject areas

    • Chemistry(all)
    • Chemical Engineering(all)

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