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APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products
Author(s) -
NOGUCHI MASATOSHI,
ARAI SOICHI,
KATO HIROMICHI,
FUJIMAKI MASAO
Publication year - 1970
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.1365-2621.1970.tb12140.x
Subject(s) - chemistry , flavor , soybean oil , hexanal , organoleptic , food science , incubation , autoxidation , enzyme , proteolytic enzymes , chromatography , biochemistry
SUMMARY Chemical and organoleptic tests showed that partial digestion of soybean curd and defatted soybean flour by aspergillopeptidase A preparation removed flavor compounds and related fatty materials from these soybean products. Amounts of ether‐soluble compounds, total carbonyl compounds and volatile reducing substances released during incubation of soybean curd with the enzyme were higher than those released during incubation without the enzyme. Amounts of volatile flavor compounds, including n ‐hexanal and n ‐hexanol, released during the incubation of defatted soybean flour with the enzyme were also higher than those released during incubation without the enzyme. Related compounds, i.e., lipids, pigments, saponins, etc., also were released during the enzymation. The enzymic digestion product from either soybean curd or defatted soybean flour had less odor, taste and color. Stability of the enzymic digestion product from the defatted soybean flour against autoxidation during the preservation, measured by TBA‐reaction and organoleptic test, was superior to that of the product treated similarly without the enzyme.