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

This article has now been updated. Please use the final version.

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

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

JOURNAL FREE ACCESS Advance online publication

Article ID: 70537

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

The final version of this article is now available: Vol. 72 (2008) , No. 2 p.587

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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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