Earticle

초록

영어

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59µmol/g drybasis while those in unfermented soymilk were 8.06µmol/g dry basis. Depending on the types of inoculated microorganisms,fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermentedsoymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over82.2% aglycones. Lipid content ranged from 162 to 224mg/g and linoleic acid was the highest, followed by oleic, linolenic,palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermentedsoymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing highisoflavone aglycones and low fat content.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Young Woo Park [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• Seung Wook Lee [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• Hyung-Kyoon Choi [ College of Pharmacy, Chung-Ang University, Seoul 156-756, Korea ]
• SeungOk Yang [ College of Pharmacy, Chung-Ang University, Seoul 156-756, Korea ]
• Young-Suk Kim [ Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, Korea ]
• Ho-Nam Chun [ R&D Center, Maeil Dairy Industry Co., Ltd., Pyeongtaek, Gyeonggi 451-861, Korea ]
• Pahn-Shick Chang [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• JaeHwan Lee [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664