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。
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 antinutritional factors and flatulence factors. This article gives a specific review about the composition changes in the process of fermentation and discussion about Tempe＇s functionalities and its products.
出处
《科技通报》
北大核心
2009年第1期61-65,82,共6页
Bulletin of Science and Technology
关键词
丹贝
发酵
成分变化
功能性
Tempe
fermentation
component change
functionality
