Studies on "natto". Part III. Change in tocopherol contents during manufacturing and storage of "natto" and "hikiwari-natto".

Kanno, Akishige; Takamatsu, Haruki; Tsuchihashi, Noboru; Watanabe, Tomoko; Takai, Yuriko

doi:10.3136/nskkk1962.32.10_754

Cited by 2 publications

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“…Complex biochemical reactions occur during natto fermentation (Kusano 1969, 1971; Kanno and others 1982, 1985; Ohta 1986; Taguchi and others 1986; Kanno and Takamatsu 1987; Taira and others 1987; Maruo and Yoshkawa 1989). The degree and speed of the reaction and substances produced depend on the conditions of soaking, steaming, fermentation, and bacteria strains (Wei and others 2001).…”

Section: Introductionmentioning

confidence: 99%

Optimization Process of Black Soybean Natto Using Response Surface Methodology

Shih¹,

Yang²,

Kuo³

2009

Journal of Food Science

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Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10(1) to 10(9) cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10(2) to 10(4) cells/100 g, and fermentation time 30 to 33 h.

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Section: Introductionmentioning

confidence: 99%

Optimization Process of Black Soybean Natto Using Response Surface Methodology

Shih¹,

Yang²,

Kuo³

2009

Journal of Food Science

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Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing

Takenaka

Tamura

Takenaka

1996

FSTI

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The water soluble antioxidant (partial by purified WSA: p-WSA) was partially purified from the supernatant fraction of okara, a by-product of tofu manufacturing. The contents of total phenolics, sugar and protein in p-WSA were 0.11%, 0.14% and 74.8%, respectively. The ninhydrin reaction was positive, and the ultraviolet absorption spectral Imax values were 264 nm and 280 nm. The antioxidant activity of p-WSA was determined by two different systems. The p-WSA showed remarkable antioxidant activity in a linoleic acid system and had the same effect as mixed tocopherols; however, it appeared weak in active oxygen method systems. The p-WSA showed a strong synergistic antioxidant effect with tocopherol but appeared weak with citric acid. The antioxidant activity was completely stable even after heating at 100"C for I h. Isolation and identification of the structure of p-WSA are currently under way.

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Studies on "natto". Part III. Change in tocopherol contents during manufacturing and storage of "natto" and "hikiwari-natto".

Cited by 2 publications

References 0 publications

Optimization Process of Black Soybean Natto Using Response Surface Methodology

Optimization Process of Black Soybean Natto Using Response Surface Methodology

Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing

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