发酵时间和浸泡水量对水豆豉理化特性和体外抗癌效果的影响

Fermentation period and soaked water volume influences on physicochemical properties and in vitro anticancer effect of Shuidouchi

摘要: 水豆豉是一种短时间发酵的黄豆制品。基于浸泡水量和发酵时间的不同的黄豆发酵的水豆豉来进行理化特性和体外抗癌实验。随着浸泡水量的增加,pH增加,3倍浸泡量的水豆豉的酸度最高。3倍浸泡量48h发酵的水豆豉具有最好的氨基酸态氮、铵态氮和γ-GTP特性,表现出最好的感官特性。2倍浸泡量发酵48h的水豆豉具有最好的体外抗癌效果,3倍浸泡量发酵48h的水豆豉表现出相似的抗癌效果。我们得出3倍浸泡量48h发酵的水豆豉具有最好的品质。

Abstract: Shuidouchi is a kind of soybean short time fermented food.The physicochemical properties and anticancer experiments were carried out based on the Shuidouchi made through different soaked water volume and fermenting time.As the fermentation time increased, the pH increased in Shuidouchi, three times soaked water volume Shuidouchi had the highest acidity.Three times soaked water volume Shuidouchi fermented for 48h exhibited the best amino and ammonia type nitrogens and γ-GTP properties, and it also showed the best sensory evaluation.Two times soaked water volume Shuidouchi fermented for 48h exhibited the best in vitro anticancer effects, the three times soaked water volume and 48h fermented one showed the similar effects.We concluded that the three times soaked water volume Shuidouchi fermented for 48h exhibited the best quality.