« Previous AbstractA lipid-hydrolysing activity involved in hexenal formation    Next AbstractDifferential metabolisms of green leaf volatiles in injured and intact parts of a wounded leaf meet distinct ecophysiological requirements »

Biosci Biotechnol Biochem

Title:		Effects of anaerobic processing of soybean seeds on the properties of tofu
Author(s):		Matsui K; Takaki S; Shimada K; Hajika M;
Address:		"Department of Biological Chemistry, Yamaguchi University, Yamaguchi, Japan. matsui@yamaguchi-u.ac.jp"
Journal Title:		Biosci Biotechnol Biochem
Year:		2011
Volume:		20110613
Issue:		6
Page Number:		1174 - 1176
DOI:		10.1271/bbb.100651
ISSN/ISBN:		1347-6947 (Electronic) 0916-8451 (Linking)
Abstract:		Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds
Keywords:		Anaerobiosis Food Handling/*methods Food Industry/*methods Humans Seeds/chemistry/*metabolism Soy Foods/*analysis Soybean Proteins/analysis Soybeans/chemistry/*metabolism Volatile Organic Compounds/analysis;
Notes:		"MedlineMatsui, Kenji Takaki, Saki Shimada, Kazuko Hajika, Makita eng Research Support, Non-U.S. Gov't England 2011/06/15 Biosci Biotechnol Biochem. 2011; 75(6):1174-6. doi: 10.1271/bbb.100651. Epub 2011 Jun 13"