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Activities of macerating enzymes are useful for selection of soy sauce koji
Kaewkrod A. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Activities of macerating enzymes are useful for selection of soy sauce koji
ผู้แต่ง / หัวหน้าโครงการ (EN): Kaewkrod A.
บทคัดย่อ (EN): During koji fermentation, macerating enzymes from koji molds (Aspergillus oryzae and A. sojae) soften cell wall of soybean and facilitate proteolytic enzymes to access their substrates, and hence high amount of proteinous materials are released from their matrix. In this study, wheat bran and soybean were used as substrate for seed koji cultivation and koji fermentation respectively. Enzyme activities in seed koji were far lower than that of koji. This was due to limited growth of koji molds in seed koji. However, correlation between these proteases and soluble protein release in koji was found. Moreover, pectinase also showed correlation with soluble protein release in koji. The results indicated that protease and pectinase activities were crucial for protein digestion. Lack of one of these enzymes led to low protein digestion ability of koji mold. Selection of koji starter culture would be more precise if pectinase as macerating enzyme was considered during the koji fermentation. Activities of these target enzymes in seed koji could be extrapolated to that of the koji, and were useful for screening and selection of koji starter culture. © 2017
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-85036460933&doi=10.1016%2fj.lwt.2017.11.020&partnerID=40&md5=2a5e188f4880e6ed7438459fccfceeac
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Enzymes
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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Activities of macerating enzymes are useful for selection of soy sauce koji
Kaewkrod A.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
The Activities of SPS and SPP Enzymes for Sucrose Synthesis in Storage Tissues of Sugarcane Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation Qualitative and Quantitative Detection of GM Soy Grain, Soy Meal and Food Products Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern Beef consumption and selection bias in Thailand Selection of Potato Trial Varieties in Northern Thailand RUBBER BIOTECHNOLOGY ACTIVITIES AT THE UNIVERSITY OF SOUTHERN MINDANAO Soybean Plants and tissue Culture Selection for Glyphosate Tolerance Antimalarial and antimicrobial activities of 8-aminoquinoline-uracils metal complexes
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