Abstract
Douchi is a traditional salt-fermented soy product widely consumed in Southern China. The effects of sodium chloride (NaCl) supplementation on color, firmness, pH value, content of soluble protein and amino-type nitrogen of Douchi during processing were investigated. The results indicated that Douchi became dark and soft as the level of NaCl was increased. The contents of soluble protein and amino-type nitrogen increased during processing. The pH value increased in pre-fermentation, but decreased in post-fermentation stages. Lower salt content in Douchi resulted in lower firmness. Salt inhibited the hydrolysis of protein. SDS-PAGE results showed that the Douchi extracts were mainly consisted of low molecular weight peptides (less than 25kDa).
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