Effect of Cooking Method on α-Amylase Activity of Miso
1992 Volume 43 Issue 11 Pages 1111-1116
Details
1992 Volume 43 Issue 11 Pages 1111-1116
The rice miso used in the experiments contained a protein of 53, 000 daltons with α-amylase activity.
The α-amylase in the miso suspension was found relatively stable at higher temperatures, that is, active upto 75°C at 10-15% miso concentration, upto 80°C at 40%, upto 85°C at 50-60% and 90°C at 80%.
The addition of sugar to miso at more than 30% in weight increased the thermostability of the miso α-amylase.
The miso α-amylase was inactivated at lower pHs brought by vinegar addition. However, the α-amylase activity was kept even at low pHs where the sugar was added to miso at more than 150% in weight.
