十石(金珠)豆麥醬油發酵過程中異黃酮類之改變

Isoflavone changes of Glycine max Shi-Shi during the production of soybean sauce

夏滄琪(Tsang-Chyi Shiah) ； 陳立耿(Lih-Geeng Chen) ； 陳聖雅(Seng-Ya Chen) ； 陳柏綸(Bo-Lun Chen) ； 朱紀實(Chi-Shih Chu)

《嘉大農林學報》 13卷1期 (2016/02) Pp. 63-79

摘要

大豆富含蛋白質及植物雌激素異黃蚵類是優質的營養品及機能性食品的原物料，不同微生物發酵大豆會轉化改變異黃酮種類及重量。本實驗目的是探討本校高異黃酮的大豆十石(金珠)品系( Glycin e max Shi-Shi)在製備豆麥醬油過程中異黃桐種類及重量改變。以趟菌分別發酵麥子24及48小時，再均勻蒸熟大豆十石後，分別加入250 mL 或500 mL兩種體積的10% 或15 %的食鹽水，分析3個月中異黃酮類改變。同時測定大豆十石的金屬成分和含量、發酵大豆水溶性蛋白質及發酵完成後的豆麥醬油及其豆渣中胺基酸成分及含量。大豆十石金屬成分及含量會隨栽植地點而不同，以鉀及磷為主要金屬成分，且有微量重金屬如鎘。異黃酮類分析大豆發酵後共有1 4種異黃酮類(P1 -P13)，主要是genistein (P13) 及daidzein (P 10) ，其次是genistin (P5) 及glycitein (P11) ，以及其他10種異黃酮。並分析9種主要異黃酮改變，在2 5 0 mL的1 0%的食鹽水組，的及P 10逐月顯著下降; P3 、P4 、自及P9 含量在兩發酵時間組有差異。在250 mL 的15% 的食鹽水組，異黃酮總量和P 13在兩發酵時間組皆降低， P4 則在兩組皆增加， Pll -l 則只在發酵48小時組出現。在500 mL 食鹽水及48 小時組， PI0 在10%食鹽水組及仰和P13 在15%食鹽水組皆顯著降低，的、P4及P 13含量不同， P11-1也只在48 小時組出現。實驗水體積改變主要影響的、P4、P5、P 9、P10及P 13在兩體積組間差異。水溶性蛋白質主要為大於30 kDa蛋白質，以發酵24小時、250 mL、15%食鹽水處理皆較高。在定量的17種胺基酸中，豆渣中胺基酸總含量較豆麥醬油高(219.33 mg/g VS. 93.53 mg/g) ，五種主要胺基酸總量約佔豆麥醬油總量的58.8%及豆渣中的51.5 % 。在具有高濃度胺基酸豆麥醬油，異黃酮種類和數量及水溶性蛋白質含量會隨麴菌發酵時間、食鹽水濃度及體積影響而改變。

關鍵字

大豆 ； 異黃酮 ； 金屬成分 ； 醬油 ； 發酵 ； 蛋白質分析

並列摘要

1, 2, 3, 4, Soybean is rich in proteins and isoflavones (phytoestrogen) as nutritional supplement and raw materials for functional foods . Further, microbial fennentation can transfonn glycoside-isoflavones to aglycones, hydroxyl or acetyl isoflavones. In production of soybean sauce, we investigated mainly the changes of isoflavone quality and quantity in fennented Shi-Shi soybean (Glycine max Shi-Shi) under different conditions, including 24-h and 48-h fennentation, 10% and 15% NaCl, and 250 mL and 500 mL of NaCl solution. Furthennore, metal quality and quantity of soybean, soluble proteins in fennented soybean, and amino acid levels in soybean sauce and bean dregs were also detennined. Levels of metals in Shi-Shi soybean differed between planted locations. Potassium and phosphorus were two major metals and few heavy metals such as cadmium differed among soybean sources. Isoflavone analysis detected 14 isoflavones P1-P13 , including four known isof1avones: mainly genistein (P13) and daidzein (P 10), followed by genistin (P5) and glycitein (P 11), and 10 unknown iso f1avones. Next, we analyzed the change of 9 major isoflavones. In 250-mL 10% NaCl, P3 and P10 significantly decreased by months and amount of P3, P4, P5 and P9 was significantly difference between two fennented periods. In 250-mL 15% NaCl, total isoflavone and P13 levels decreased in two fennented periods, while P13 increased in both periods and P 11-1 was only observed in 48-h fennentation. In 500 mL NaCl solution and 48-h fennentation, PIO in 10% NaCl and P9 and P13 in 15% NaCl were significantly decreased. Further, P3, P4 and Pl3 levels differed between two NaCl concentrations and Pl1-1 was also observed in 48-h fennentation. Iso f1avones of P3, P4, P5, P9, PIO and PI3 differed between 250 mL and 500 mL NaCl. After one-month fennentation, water soluble proteins was mainly larger than 30 kDa proteins and the highest protein amount was observed at condition of 24-h fennentation, and 250-mL 15% NaCl. After fennentation, 17 amino acids were identified and their total level was higher in bean dregs than in soybean sauce (219.33 mg/g vs. 93.53 mg/g) . Total amount of five m吋or amino acids accounted for 58.8% amino acids in soybean sauce and 51.5% amino acids in bean dregs. To produce soybean-wheat sauce, fermentation timing and concentration and volume of NaCl can monitor the production of isoflavone types and level and total soluble protein level.

並列關鍵字

Soybean ； Isoflavone ； metal component ； soybean sauce ； fermentation ； protein analysis