Application of anAspergillus saitoiProtease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties | Zendy

Mizuho Nishinoaki | Zendy; Tomiko Asakura | Zendy; Tomomi WatanabeAsaka | Zendy; Etsuko KUNIZAKI | Zendy; Mami Matsumoto | Zendy; Wakako Eto | Zendy; Tomoko Tamura | Zendy; Michiko Minami | Zendy; Akio Obata | Zendy; Keiko Abe | Zendy; Junko Funaki | Zendy

Open Access

Application of anAspergillus saitoiProtease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

Author(s) -

Mizuho Nishinoaki,

Tomiko Asakura,

Tomomi WatanabeAsaka,

Etsuko KUNIZAKI,

Mami Matsumoto,

Wakako Eto,

Tomoko Tamura,

Michiko Minami,

Akio Obata,

Keiko Abe,

Junko Funaki

Publication year - 2008

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.70537

Subject(s) - protease , rheology , chemistry , glycoside , aspergillus , food science , enzyme , biochemistry , microbiology and biotechnology , organic chemistry , materials science , biology , composite material

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.

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