Fermentation time and extraction solvents influenced in vitro antioxidant property of soluble extracts of mao-tofu fermented with mucor sp.

Biotechnology

Volumn 10, Issue 1, 2011, Pages 60-69

  Hang, Mei ^a   Zhao, Xm Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant property; Iron (III) reducing activity; Iron (Il) chelating activity; Mao tofu extract; Mucor sp.; Radical scavenging activity

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHELATING ACTIVITY; DEGREE OF HYDROLYSIS; ETHANOL SOLUTIONS; EXTRACTION SOLVENTS; EXTRACTION YIELD; HIGHER-DEGREE; HYDROPHOBIC AMINO ACIDS; IN-VITRO; MAO-TOFU EXTRACT; MUCOR SP.; PROTEIN FRACTIONS; RADICAL SCAVENGING ACTIVITY; REDUCING ACTIVITY; SCAVENGING ACTIVITIES; SOYBEAN PROTEINS; SULFONIC ACID; TOTAL CONTENT; WATER EXTRACTS;

AMINO ACIDS; CHELATION; ETHANOL; FERMENTATION; HYDROLYSIS; IRON COMPOUNDS; PLANTS (BOTANY); PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SOLVENTS; WATER CONTENT;

SOLVENT EXTRACTION;

GLYCINE MAX; MUCOR;

EID: 79952238940     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2011.60.69     Document Type: Article

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