Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis

Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis

MK Lee, JK Kim, SY Lee - Food Chemistry, 2018 - Elsevier

To develop a new healthy functional tofu product, the pH, total cell number, SDS-PAGE
patterns, contents of reducing sugar, peptide, isoflavones, antioxidant activity and
digestibility of freeze-thawed tofu, fermented with Bacillus subtilis for various time periods …

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