Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties.
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.
Nishinoaki
Mizuho
M
Graduate School of Human Environmental Science, Fukuoka Women's University, Japan.
Asakura
Tomiko
T
Watanabe
Tomomi
T
Kunizaki
Etsuko
E
Matsumoto
Mami
M
Eto
Wakako
W
Tamura
Tomoko
T
Minami
Michiko
M
Obata
Akio
A
Abe
Keiko
K
Funaki
Junko
J
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
D001617:beta-Glucosidase; D010447:Peptide Hydrolases