Figures & data
FIGURE 1 A: Changes of crude protein content during Douchi fermentation; B: Changes of crude fat content during Douchi fermentation; C: Changes of soluble polysaccharide content during Douchi fermentation. “S” is the abbreviation of “soaking,” and the sample of “soaking” was “soaked soybean;” “P” is the abbreviation of “pre-fermentation,” and the sample of “pre-fermentation” was Douchi qu; R is the abbreviation of “ripening,” and “R1” to “R4” were “ripening” for 1, 2, 3, and 4 weeks, respectively. Samples of R1 to R4 were Douchi samples after ripening for 1, 2, 3, and 4 weeks, respectively.
FIGURE 2 A: Changes of ACE-inhibitory activity in Douchi fermentation, “S” is the abbreviation of “soaking,” and the sample of “soaking” was “soaked soybean;” “P” is the abbreviation of “pre-fermentation,” and the sample of “pre-fermentation” was Douchi qu; R is the abbreviation of “ripening,” and “R1” to “R4” were “ripening” for 1, 2, 3, and 4 weeks, respectively. Samples of R1 to R4 were Douchi samples after ripening for 1, 2, 3, and 4 weeks, respectively, B: Elution profile of R2 sample on a Sephadex G-25 gel filtration column, C: ACE-inhibitory activity of fractions purified from gel filtration.
TABLE 1 Amino acid content of F2 and F5
