A Novel Fermented Food Product Prepared from Soybean Protein-Calcium-Gel with Monascus Fungus: Changes in Protein and Nitrogen Compounds during Fermentation

摘要: The aim of the present study was to investigate changes in protein and nitrogen compounds a novel fermented product generated from soybean protein-calcium-gel (SP-Cal-Gel) Monascus fungus during fermentation. Slab SDS-polyacrylamide gel electrophoresis measurement contents clearly revealed occurrence digestion form degradation α'-, α-, β-subunits β-conglycinin acidic polypeptide glycinin; however, band basic glycinin still remained. ratios water-soluble TCA-soluble total reached 52.4 or 46.6% after 60-days ripening, respectively. Moreover, involvement large amount free amino acids, especially aspartic glutamic were shown this SP-Cal-Gel food product.