Fermentation of Mao-tofu by Mucor spp.and ACE-inhibitory activity of its extracts in vitro
Fermentation of Mao-tofu by Mucor spp.and ACE-inhibitory activity of its extracts in vitro
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发表时间：
2011
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通讯作者：
Zhao Xin-huai
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作者：
Zhao Xin-huai
Commercial tofu was fermented with a strain of Mucor to prepare Mao-tufu.Mao-tofu samples fermented for 3,5,7,9 days were extracted by three ethanol solutions with ethanol contraction of 20%,40% and 60%(v/v),respectively.The extraction yield and degree of hydrolysis of the soluble protein fractions in the extracts were analyzed.The ACE-inhibitory activity of the extracts was also evaluated in vitro.The results showed that the longer the fermentation time of Mao-tofu samples,the higher extraction yield and degree of hydrolysis of the soluble protein fractions in the extracts.When Mao-tofu sample was fermented for 5 days,its extract of 60%(v/v)ethanol solution showed the highest ACE-inhibitory activity.Meanwhile,the amino acid compositions obtained indicated that the extract of 60%(v/v)ethanol solution had the highest amount of total hydrophobic amino acids and proline.
