The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p 

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Bibliographic Details
Published in:Journal of food science 2021-08, Vol.86 (8), p.3422-3433
Main Authors: Wei, Guanmian, Regenstein, Joe M, Zhou, Peng
Format: Article
Language:English
Subjects:
ACE inhibitory
Angiotensin-Converting Enzyme Inhibitors
antioxidant
Antioxidants
bioactivities
Biological activity
Fermentation
Fermented Foods - analysis
fermented soybean curd
Glycine max
Glycine max - chemistry
Glycine max - metabolism
Microorganisms
Peptides
Peptides - analysis
peptidomic analysis
Proteolysis
proteolysis profile
Ripening
Soy Foods
Soybeans
Time dependence
Time Factors
Tofu
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Description
Summary:The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15823