2008年2月
Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- 巻
- 72
- 号
- 2
- 開始ページ
- 587
- 終了ページ
- 590
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1271/bbb.70537
- 出版者・発行元
- TAYLOR & FRANCIS LTD
An Aspergillus saitoi protease preparation, Molsin, was found to contain beta-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 beta-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.
- リンク情報
- ID情報
-
- DOI : 10.1271/bbb.70537
- ISSN : 0916-8451
- eISSN : 1347-6947
- CiNii Articles ID : 10027524830
- Web of Science ID : WOS:000253892800042