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The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd
Author(s) -
Wei Guanmian,
Regenstein Joe M,
Zhou Peng
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15823
Subject(s) - fermentation , proteolysis , food science , ripening , chemistry , hydrolysis , peptide , antioxidant , biochemistry , biology , enzyme
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 < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation‐time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE‐inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy‐based fermented products, and their effects on health might be explored in future studies. Practical Application This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy‐based fermented products.