Properties of Extracts from Soy Sauce Cake Using Subcritical Water Treatment

抄録

Soy sauce cake was demineralized by washing with distilled water. After freeze-drying, the demineralized soy sauce cake was treated using water or subcritical water in the temperature range of 50 to 250℃ to produce the extracts. The total saccharide, protein, and total phenolic contents, and the DPPH radical scavenging ability of each extract were measured. The protein and total phenolic contents and the radical scavenging ability were higher for the extracts obtained at higher temperatures. The total saccharide content increased with treatment temperature up to 210℃ but rapidly declined at temperatures higher than 210℃. The extracts obtained at 210℃ or higher exhibited antioxidative ability against the oxidation of linoleic acid.