In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.
A traditonal soy sauce (S1) and two types of Monascus-fermented soy sauces (S2 and S3) were prepared. Biochemical changes during the aging of soy sauce mash were examined. During a 180-day fermentation period, titratible acidity, pH, brown color, total nitrogen, formaldehyde nitrogen, ammonia nitrogen, and amino nitrogen were determined. After the 180-day fermentation, the final total acidities for S1, S2 and S3 were 2.52, 2.52 and 2.65 g lactic acid/100 mL, respectively; the pH values for S1, S2 and S3 were 5.0, 5.0 and 4.9, respectively. The final total nitrogen contents for S1, S2, and S3 were 1.84%, 1.84% and 1.85%, respectively. The final amino nitrogen contents in soy sauce S1, S2 and S3 were 0.56, 0.56 and 0.57 g/100 ml. The amino acid composition of glutamic acid content in three soy sauces S1, S2 and S3 were 10.88, 11.0, and 11.37 mg/mL.
Okara protein isolate was hydrolyzed by two stages enzyme hydrolysis (Protamex+Flavourzyme, Pro+Fla ) and further separated by sequential ultrafiltration (UF) to four fractions (P1~P4). The 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activity of the P3 fraction (1kDa < MW < 3kDa) is 24.6 mmol trolox equivalent (TE)/g peptide and the inhibitory activity is 84.2% at 10 mg/mL. The hydroxyl radical scavenging activity is 85.4% at the same concentration. Pro+Fla-P3 was incorporated into ground beef to determine their effect on lipid oxidation during a 15-day storage period. Pro+Fla-P3 fraction at 500 μg/g significantly inhibited lipid oxidation by 20.8% and 18.2% at day 8 and 15 of storage. The concentration at 250 μg/g could not significantly inhibit lipid oxidation at 15 day. It suggests that okara protein hydrolysates could be developed and used to improve shelf-life of meat products.
Gandoerma lucidum is equipped with several kinds of bioactivity, and is considered as a very important medicinal ingredient of regimen and health care for Chinese medicine. This study has employed supercritical fluid extraction and fractionation device to continuously prepare ganoderic acid and phenolic compounds of ganoderma lucidum, and experiment design is conducted in coping with diverse pressure, temperature, and flow rate as experiments variables to conduct experiment design. Thus supercritical extraction is being employed to collect and extract different materials from sections, so that optimized trend of terms and conditions can be used to predict the test. As shown from the results, if lower temperature as 40°C and high pressure 30 MPa are chosen, working in conjunction with flow rate of low sample 3 ml/min, it can reach the optimized effect of purification with regarding to ganoderic acid and phenolic compounds. If the concentration of fractionation liquid stays at 1.0 g/L, its power of scavenging will be F1(60%)>F2(50%)>F3(30%)>R(28%), whereas half of the inhibition concentration will respectively be R(2.67 g/L)>F3(2.29 g/L)>F2(0.97 g/L)>F1(0.76 g/L), and the antioxidant capacity of F1 fractionation liquid is considered the best.
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