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Amyloglucosidase and maltase activities in soy sauce fermentations
Author(s) -
AIDOO K. E.,
HENDRY R.,
WOOD B. J. B.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01848.x
Subject(s) - maltase , maltose , amylase , food science , sugar , fermentation , incubation , chemistry , reducing sugar , starch , enzyme , sucrose , biochemistry
Summary Evidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.