Analysis of Functional Activity and Flavor Substances in Chickpea Fermented by Rhizopus oligosporus
Rhizopus oligosporus is a common edible fungus,which can produce compounds beneficial to human health and is widely used as a starter for fermented food.In this study,chickpea is fermented by Rhizopus oligosporus,and the antioxidant capacity,angiotensin converting enzyme(ACE)inhibitory activity,change of the content of main chemical components and flavor substances before and after fermentation are analyzed.The results show that during fermentation,the antioxidant capacity of chickpea fermented by Rhizopus oligosporus increases significantly.The scavenging capacity on ABTS radical is the highest at 72 h,which is 19.27 mg TE/g DW,and the scavenging capacity on DPPH radical and Fe3+reducing capacity are the highest at 60 h,which is 2.48,1.56 mg TE/g DW respectively.ACE inhibitory activity increases firstly and then decreases,which is the highest of 67.7％at 48 h.The content of total phenols,polypeptides,soluble proteins and reducing sugar increases significantly during frementation.A total of 62 volatile flavor substances are detected in the sample fermented for 36 h,which is 47 more than that in the unfermented sample,and the types of esters,aldehydes and alcohols increase significantly after fermentation.This study has provided a theoretical basis for the utilization of Rhizopus oligosporus and the research and development of high-value deep-processed products of chickpea.
万方数据
维普
