黃豆產品的嘌呤含量及其於豆漿製程中之變化

Purine Contents of Soybean Products and Its Changes during Soymilk Processing

駱錫能(Shyi-Neng Lou) ； 陳翠瑤(Tsui-Yao Chen) ； 陳星宇(Hsin-Yu Chen) ； 簡維良(Wei-Liang Jian) ； 張政豪(Zheng-Hao Chang)

《臺灣營養學會雜誌》 35卷4期 (2010/12) Pp. 136-145

https://doi.org/10.6691/NSJ.201012_35(4).0002

摘要

The distribution of purine content in soybean products and its changes during processing of soymilk were investigated. The results indicated that the purine content of tofu (soybean curd) was 20.3~22.5 mg/100 g fresh wt., which was classified to low purine content food (＜25 mg/100 g fresh wt.). The fermented soybean products, such as dou pi (soybean film), dou shi (fermented soybean), soybean sauce, miso, dou ban jiang (soybean paste), dou fu ru (fermented soybean curd), and chou dou fu (strong-smelling preserved bean curd), contained purine content at the range of 28.5~75.0 mg/100 g fresh wt., which were middle purine content food. A negative correlation between the purine content and moisture content of soybean products was observed significantly (p＜0.001) with coefficient of determination r^2=0.6625. These suggested that the large magnitude of moisture in soybean resulted in the relative reduction of solid content, which lead to decreasing of the purine content. However, there was no such relationship of some selected products for vegetarian. A purine-N-content index was proposed, instead of total purine content, to present the levels of purine content. The proposed index multiple factor 3 was equal to the uric acid content, which was more concerned to gout. During soymilk processing, the soybean absorbed water up to 60% at the step of soaking, which resulted in decreasing solid content and consequently decreasing the purine content. The level of purine content in soymilk was 12 mg/100 g fresh wt. (low purine content food). These phenomena were concluded that only 35.15% purine content of soybean was extracted into soymilk solution during homogenization, meanwhile, the dilute effect with large amount of water adding. No significant changes were found at the step of cooking.

關鍵字

黃豆產品 ； 嘌呤含量 ； 豆漿 ； 製程

並列摘要

The distribution of purine content in soybean products and its changes during processing of soymilk were investigated. The results indicated that the purine content of tofu (soybean curd) was 20.3~22.5 mg/100 g fresh wt., which was classified to low purine content food (＜25 mg/100 g fresh wt.). The fermented soybean products, such as dou pi (soybean film), dou shi (fermented soybean), soybean sauce, miso, dou ban jiang (soybean paste), dou fu ru (fermented soybean curd), and chou dou fu (strong-smelling preserved bean curd), contained purine content at the range of 28.5~75.0 mg/100 g fresh wt., which were middle purine content food. A negative correlation between the purine content and moisture content of soybean products was observed significantly (p＜0.001) with coefficient of determination r^2=0.6625. These suggested that the large magnitude of moisture in soybean resulted in the relative reduction of solid content, which lead to decreasing of the purine content. However, there was no such relationship of some selected products for vegetarian. A purine-N-content index was proposed, instead of total purine content, to present the levels of purine content. The proposed index multiple factor 3 was equal to the uric acid content, which was more concerned to gout. During soymilk processing, the soybean absorbed water up to 60% at the step of soaking, which resulted in decreasing solid content and consequently decreasing the purine content. The level of purine content in soymilk was 12 mg/100 g fresh wt. (low purine content food). These phenomena were concluded that only 35.15% purine content of soybean was extracted into soymilk solution during homogenization, meanwhile, the dilute effect with large amount of water adding. No significant changes were found at the step of cooking.

並列關鍵字

soybean products ； products ； purine content ； soymilk ； processing