| 丹贝(Tempe)发酵过程中的成分变化及其功能性 |
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| 引用本文： | 兰菲,顾永祥.丹贝(Tempe)发酵过程中的成分变化及其功能性[J].科技通报,2009,25(1). |
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| 作者姓名： | 兰菲 顾永祥 |
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| 作者单位： | 浙江大学食品科学与营养系,杭州,310029 |
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| 摘 要： | 丹贝(Tempe)是一种传统的印度尼西亚发酵豆制品,比未发酵豆制品具有更多的生物活性成分.这主要是由于丹贝在发酵过程中发生了一系列的生物化学变化,主要体现在游离氨基酸、游离脂肪酸、B族维生素及生育酚、可溶性矿物质含量的增加,活性异黄酮苷元、SOD的产生,抗营养因子和胀气因子的有效去除.文章对发酵过程中的成分变化进行了具体综述,并对Tempe的功能性及其产品开发进行了探讨.
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| 关 键 词： | 丹贝 发酵 成分变化 功能性 |
The Composition Changes in the Fermentation Process of Tempe and Its Functionality |
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| LAN Fei,GU Yongxiang.The Composition Changes in the Fermentation Process of Tempe and Its Functionality[J].Bulletin of Science and Technology,2009,25(1). |
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| Authors: | LAN Fei GU Yongxiang |
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| Institution: | Department of Food Science and Nutrition;Zhejiang University;Hangzhou 310029;China |
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| Abstract: | Tempe is a kind of traditional fermentated soybean food in Indonesia.Compared with non-fermented soybean products,it contains more bioactive components,which is mainly due to a series biochemistry changes coming up in the process of fermentation.These changes include the increase of free amino acid,free fatty acid,B-group vitamins,tocopherols and soluble minerals,the production of active isoflavone aglycone and SOD,and the effective removal of anti-nutritional factors and flatulence factors.This article giv... |
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| Keywords: | Tempe fermentation component change functionality |
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