毛霉型豆豉功能性成分的研究进展

Advance of research on functional components of Mucor-type Douchi

中文关键词:  毛霉型豆豉  功能性成分  发展前景

英文关键词:Mucor-type Douchi  functional component  prospect

中文摘要:

      毛霉型豆豉是我国传统的大豆发酵制品之一。它是以大豆为原料, 利用毛霉所产的酶系分解原料中的蛋白质、淀粉类等物质, 当达到适宜的程度时, 再添加食盐、酒等辅料, 抑制酶的活力, 延缓发酵过程, 让原料中的部分蛋白质及其分解的产物在特定条件下保存下来, 从而制得的风味独特的调味品。毛霉型豆豉深受人们喜爱, 因为它不仅含有丰富的基本营养成分, 而且含有多种生理活性物质, 它们通过各自或彼此之间的协同作用, 构成了大豆发酵食品独特的保健功能, 如抗氧化、减缓衰老、降血糖等。本文对近年来毛霉型豆豉中的大豆异黄酮、活性多肽、γ-亚麻酸、黑色素等功能性成分以及某些酶的功能研究进展进行了综述, 并进一步对毛霉型豆豉的深入研究和发展前景进行了分析与展望。

英文摘要:

      Mucor-type Douchi is one of the traditional fermented soybean products in China. It used enzyme from Mucor to decompose the substances such as protein and starch in soybeans at appropriate time, and was added salt, wine and other accessories to inhibit the enzyme activity and delay the fermentation process, and let the part of protein and decomposition product in materials preserved under specific conditions, thus made the unique flavor of the spices. Mucor-type Douchi is very popular for it contains abundant basic nutrition as well as the various active components. These components through synergy forming the unique health care function of soybean fermentation food, such as antioxidant, slow aging and hyperglycemic. In this article, the present situation of soybean isoflavones, activity peptide, gamma-linolenic acid, melanin and activity enzyme in Douchi is summarized, and the analysis and development of Douchi in the future is discussed.