| In the processing of soaked soybean and residual solution of vinegars,soybean and monascus vinegar were chosen,vinegar-soybean ratio,soaking temperature time were controlled.Many papers had reported derivatives of vinegar involved antioxidative properties and could reduce blood lipid auxiliarily.However,present studies paid more attention on functions and properties,thus it matters deep studies to lay a foundation.Thus great interest of domestic and foreign personnels were arousen.First of all,the effects of vinegar-soybean ratio,soaking temperature and time on technology were studied.The response surface methodology results that pointed to sensory scores and hardness indicated factor sequence,vinegar-soybean ratio was larger than time,time was larger than temperature,optimum condition,namely,vinegar-soybean mass ratio was 4.3,temperature was 26?,time was 99 days.The neural network analysis results that pointed to hardness indicated same factor effects,optimum condition,namely,vinegar-soybean mass ratio was 4.5,temperature was 35?,time was 85 days.Sceondly,soaked soybean and vinegar residual solution information obtained by different soaking time were studied.Besides,samples could be discriminated by region comparing nutrients with samples.The results showed in soaked soybean system,expansion,solids,total acid and first main factors,total acid,total sugar,free amino acid,protein and second main factor were highly related.2 principal components could be selected to represent 98%information in soaked soybean.By using factor analysis of dimension treatment,7 samples could be divided into 2 regions.Total acid was the characteristic component from 0d to 30d,free amino acid was from 45d to 90d.In another system,soluble saltless solid,total sugar,free amino acid,protein and first principal factor,total acid and second main factor were both highly related,therefore,2 principal components could be chosen to represent 97%information in residual solution of vinegar.7 samples could be divided into 3 regions with above analysis,free amino acids was the characteristic constituents of samples without soaking treatment,soluble saltless solids,total acid and protein was from 15d to 30d,total sugar was from 45d to 90d.Thirdly,the effects of technology on soaked soybean and vinegar residual solution ?-glucosidase?BG?activity were studied,in addition,the effects of BG activity on isoflavone glucoside and aglycones,reducing sugar.The results showed that in soaked soybean system reducing sugar content appeared increasing followed by decreasing trends and its highest content was 2.75±0.08 g/100g at 8 hours,aglycone was gradually increased and the amount was 310?g/g,?-glucosidase was negatively correlated with isoflavone glycoside and opposite to aglycone,the correlation coefficients were 0.9375 and 0.9649 separately.In another system,reducing sugar was increased with time extension and its interval was from 3.61±0.06mg/mL to 17.52±0.23mg/mL,polyphenols appeared increasing followed by decreasing trends and its highest content was 55.28±1.05mg/mL at 8 hours.Antioxidative properties were improved with time extension in above two systems.Finally,mailard browing related materials glucose,fructose and 5-hydroxymethyl furfural?5-HMF?were studied,besides,5-HMF and the browning degree were regarded as evaluation index to study the effects of physical and chemistry condition.The results showed that glucose and fructose were increased gradually with time extension,the former was increased from 48.60±0.94 mg/100mL to 441.54±9.01 mg/100mL,the latter was increased from 199.98±4.01mg/100mL to 1241.88±25.26mg/100mL.5-HMF content was decreased followed by increasing trend and its lowest content appeared at 12h,the value was 5.46±0.11mg/L.In acetic acid system,significant effects on browning sequence,fructose was higher than aspartic acid and aspartic acid was higher than gallic acid.Acetic acid,heat treatment and Fe2+ could promote maillard browning and opposite of Ca2+,Mg2+,CIO-,SO32-. |
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