Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

Mizuho NISHINOAKI; Tomiko ASAKURA; Tomomi WATANABE; Etsuko KUNIZAKI; Mami MATSUMOTO; Wakako ETO; Tomoko TAMURA; Michiko MINAMI; Akio OBATA; Keiko ABE; Junko FUNAKI

doi:10.1271/bbb.70537

Food & Nutrition Science Notes

Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

Mizuho NISHINOAKI, Tomiko ASAKURA, Tomomi WATANABE, Etsuko KUNIZAKI, Mami MATSUMOTO, Wakako ETO, Tomoko TAMURA, Michiko MINAMI, Akio OBATA, Keiko ABE, Junko FUNAKI

Author information

Mizuho NISHINOAKI
Graduate School of Human Environmental Science, Fukuoka Women’s University
Tomiko ASAKURA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Tomomi WATANABE
Graduate School of Human Environmental Science, Fukuoka Women’s University
Etsuko KUNIZAKI
Graduate School of Human Environmental Science, Fukuoka Women’s University
Mami MATSUMOTO
Graduate School of Human Environmental Science, Fukuoka Women’s University
Wakako ETO
Faculty of Human Environmental Science, Fukuoka Women’s University
Tomoko TAMURA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Michiko MINAMI
Department of Natural and Environmental Science, Faculty of Education, Tokyo Gakugei University
Akio OBATA
Research and Development Division, Kikkoman Corporation
Keiko ABE
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Junko FUNAKI
Graduate School of Human Environmental Science, Fukuoka Women’s University
Faculty of Human Environmental Science, Fukuoka Women’s University

Keywords: soybean curd, isoflavone, β-glucosidase, aspergillopepsin

JOURNAL FREE ACCESS

2008 Volume 72 Issue 2 Pages 587-590

DOI https://doi.org/10.1271/bbb.70537

View "Advance Publication" version (February 7, 2008).

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Abstract

An Aspergillus saitoi protease preparation, Molsin, was found to contain β-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 β-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.

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