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The aqueous extracts of Douchi were obtained and evaluated for their antioxidant properties. The isoflavones and peptides contents of extracts were determined. Antioxidant activities in vitro of extracts were conducted by determining the α,α-diphenyl-β-pricrylhydrazyl (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, and the chelating ability of...
Douchi is popular in China as a fermented soybean food. The effects of NaCl on the isoflavone contents and composition during processing of douchi, as well as the β-glucosidase activity was investigated. The results indicate that 61% of the isoflavones in raw soybeans were lost when NaCl content was 10%, which is mainly attributed to pre-fermentation (43%) and post-fermentation (18%) during douchi...
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