title: Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties.
abstract: An Aspergillus saitoi protease preparation, Molsin, was found to contain beta-glucosidase as well as protease activities. Application of Molsin to soybean curd improved its functionality by converting the contained isoflavone glycosides to their aglycones through beta-glucosidase, and also modified the rheological property into a creamy consistency through protease. The enzymatically modified soybean curd was characterized by a ductility flow having no particular rupture point.
authors.affiliation: Graduate School of Human Environmental Science, Fukuoka Women's University, Japan.
authors.forename: Mizuho
authors.initials: M
authors.lastname: Nishinoaki
authors.forename: Tomiko
authors.initials: T
authors.lastname: Asakura
authors.forename: Tomomi
authors.initials: T
authors.lastname: Watanabe
authors.forename: Etsuko
authors.initials: E
authors.lastname: Kunizaki
authors.forename: Mami
authors.initials: M
authors.lastname: Matsumoto
authors.forename: Wakako
authors.initials: W
authors.lastname: Eto
authors.forename: Tomoko
authors.initials: T
authors.lastname: Tamura
authors.forename: Michiko
authors.initials: M
authors.lastname: Minami
authors.forename: Akio
authors.initials: A
authors.lastname: Obata
authors.forename: Keiko
authors.initials: K
authors.lastname: Abe
authors.forename: Junko
authors.initials: J
authors.lastname: Funaki
mesh_terms: D001230:Aspergillus / Q000201:enzymology*; D004591:Electrophoresis, Polyacrylamide Gel; D010447:Peptide Hydrolases / Q000378:metabolism*; D012212:Rheology; D013025:Glycine max / Q000378:metabolism*; D001617:beta-Glucosidase / Q000378:metabolism
chemical_list: D001617:beta-Glucosidase; D010447:Peptide Hydrolases