書誌事項
- タイトル別名
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- Changes in Lipids during Nyufu Production.
- ニュウフ セイゾウ コウテイ ニ オケル シシツ セイブン ノ ヘンカ ニ ツ
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説明
Changes in the lipid components of tofu during nyufu production were followed. The main components were found to be neutral lipids (90.4-92.9%) with 4.1-5.3% glycolipids and 3.0-4.3% phospholipids. Triglycerides were reduced to approximately half in fungi-inoculated tofu and to approximately one fourth in nyufu after one month of aging. Abundant ethyl esters of fatty acids were observed in nyufu. Phosphatidylcholine (PL) was abundant in the phospholipids of nyufu. PL promoted emulsification and dispersal of neutral lipids-protein which presumably contributed to the cheese-like physical properties and texture unique to nyufu. On the other hand, nyufu was rich in unsaponifiable matter such asγ-and δ-tocopherols and β-sitosterol, indicating that nyufu is a nutritionally excellent food with antioxidant and blood cholesterollowering activities.
収録刊行物
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- 日本栄養・食糧学会誌
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日本栄養・食糧学会誌 50 (2), 139-145, 1997
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390001206291675520
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- NII論文ID
- 10009283150
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- NII書誌ID
- AN00311992
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- COI
- 1:CAS:528:DyaK2sXivFCis7k%3D
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- ISSN
- 18832849
- 02873516
- http://id.crossref.org/issn/02873516
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- NDL書誌ID
- 4195271
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
