Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3656-3660

  Chiou, R Y Y ^a   Cheng, S L ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

HPLC; Isoflavone; Koji; Low salt fermentation; Miso

Indexed keywords

ALCOHOL; AMYLASE; DAIDZEIN; DAIDZIN; GENISTEIN; GENISTIN; HYDROLASE; ISOFLAVONE; ISOFLAVONE DERIVATIVE; SODIUM CHLORIDE; WATER;

ARTICLE; ASPERGILLUS ORYZAE; BACTERIAL GROWTH; CHEMISTRY; COOKING; ENZYMOLOGY; EXTRACTION; FERMENTATION; FLAVOR; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FUNGUS GROWTH; GROWTH INHIBITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LACTIC ACID BACTERIUM; METABOLISM; METHODOLOGY; NONHUMAN; SOYBEAN; TASTE;

ASPERGILLUS ORYZAE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FERMENTATION; FOOD HANDLING; ISOFLAVONES; SODIUM CHLORIDE; SOYBEANS; TASTE;

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI; GLYCINE MAX;

EID: 0034830947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001524l     Document Type: Article

References (14)

1. Cancer preventive foods and ingredients
2. Quantification of genistein and genistin in soybeans and soybean products
3. Effects of soybean isoflavones on cell growth and apoptosis of the human prostate cancer cell line LNCaP
4. An investigation on the extraction and concentration of isoflavones in soy-based products
5. Isoflavone content in commercial soybean foods
6. Fermentation of low-salt miso as affected by supplementation with ethanol
7. White particulate formation as a result of enzymatic proteolysis of protein substrates in brine-fermented foods
8. Salt-free fermentation of miso using ethanol, sugars and polyols
9. A simplified method to quantify isoflavones in commercial soybean diets and human urine after legume consumption
10. Enrichment of genistein in soy protein concentrate with hydrocolloids and β-glucosidase
11. β-glucosidases from soybeans hydrolyze daidzin and genistin
12. Purification, characterization, and substrate specificity of a novel highly glucose-tolerant β-glucosidase from Aspergillus oryzae
13. Apparatus for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC-MS characterization of the extracted flavors
14. Genistein, daidzein, and their β-glycoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets