Changes in constituents and function of soybean milk fermented by Schizophyllum commune

DOI Web Site 1 Citations 30 References
  • TABATA Mariko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • FUKUDA Shoko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • OHSUGI Masahiro
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • SATO Yoshitugu
    Shield Lab Co. Ltd.
  • YAMAKAWA Tomohiro
    Shield Lab Co. Ltd.
  • HATANO Kenji
    Takara Shuzo Co. Ltd.
  • NOIKE Toshiaki
    Takara Healthcare Inc.
  • MATSUI Tokumitsu
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

Bibliographic Information

Other Title
  • スエヒロタケ(Schizophyllum commune)の発酵による豆乳の成分および機能性の変化について
  • スエヒロタケ Schizophyllum commune ノ ハッコウ ニ ヨル トウニュウ ノ セイブン オヨビ キノウセイ ノ ヘンカ ニ ツイテ

Search this article

Description

Soybean milk was inoculated with mushroom Schizophyllum commune (NBRC 4928) and fermented at 37℃ for 6 weeks. After one week of fermentation, SDS-PAGE patterns of fermented soybean milk showed protein bands that either reduced or disappeared, as well as new bands that appeared. Total free amino acid content of fermented soybean milk after three weeks of fermentation was 8914mg/100ml; varying patterns for oxalic, malic, succinic and pyroglutamic acids appearing and disappearing were observed during fermentation. Both antioxidative and antithrombic activities in fermented soybean milk increased with the progress of fermentation.

Journal

Citations (1)*help

See more

References(30)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top