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The Proteolytic Enzymes of Japanese Koji and Taka‐Diastase
Author(s) -
ILANYFEIGENBAUM JACOB
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00279.x
Subject(s) - diastase , proteolytic enzymes , chemistry , food science , fermentation , enzyme , substrate (aquarium) , digestion (alchemy) , cysteine , biochemistry , chromatography , biology , ecology
SUMMARY The proteolytic activity of the enzymes extracted from Japanese and Israeli prepared koji (or “Bloom of Mold”) or Japanese rice ferment and of commercial samples of taka‐diastase, has been found to have a slower activity rate at pH 5.0 than at either neutral or alkaline pH. At pH 5.0, it takes a longer period of time to obtain comparable digestion of the substrate, as compared with that at pH 7.8. This activity at lower pH has been stimulated by the addition of small quantities of miso— which is a fermented mixture of cooked soy. beans and rice with koji—r by the addition of cysteine or reduced glutathione. These findings enabled us to reduce the conventional fermentation time of Japanese miso or Israeli miso‐type products, from several months to only a few weeks.