|
KMID : 1134820100390060872
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.872 ~ p.879
|
|
|
Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Solid Culture with Bacillus subtilis HA According to Fermentation Time
|
|
Kim Ji-Eun
Lee Sam-Bin
|
|
|
Abstract
|
|
|
|
Textured vegetable protein (TVP) was fermented by the solid-state fermentation using Bacillus subtilis HA and biologically active compounds were produced by fermentation for 7 days. The longer fermentation time resulted in the color change of fermented TVP with strong dark red and yellow color. Melanoidin production rapidly increased until fermentation for 48 hr, but did change afterwards. The 70% ethanol extract of TVP fermented for 24 hr showed higher DPPH radical scavenging effect with IC?? of 0.99 ㎎/mL but longer fermentation did not increase its activity. Also, 70% ethanol extract of TVP fermented for 72 hr indicated higher ABTS radical scavenging effect with IC?? of 1.68 ㎎/mL. Consistency index in TVP fermented for 48 hr was the highest values with 7.89 Pa sn. Viscoelastic properties of TVP fermented for 48 hr were maximally enhanced, and viscous value (G") is higher than the elastic value (G"). The γ-polyglutamic acid (PGA) content was increased by increasing fermentation time with 37.72% of γ-PGA at 168 hr. However, levan content and molecular weight of PGA were decreased with increasing fermentation time from 7.83% to 3.91% and 1649.3 kDa to 1286.8 kDa, respectively.
|
|
|
KEYWORD
|
|
|
textured vegetable protein, solid-state fermentation, radical scavenging activity, viscoelastic property
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|