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

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引用する場合も本公開記事を引用してください。

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

著者情報

キーワード: soybean curd, isoflavone, β-glucosidase, aspergillopepsin

ジャーナルフリー早期公開

論文ID: 70537

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

この記事には本公開記事があります。

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

詳細

抄録

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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