- Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties.
Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties.
Bioscience, biotechnology, and biochemistry (2008-02-08)
Mizuho Nishinoaki, Tomiko Asakura, Tomomi Watanabe, Etsuko Kunizaki, Mami Matsumoto, Wakako Eto, Tomoko Tamura, Michiko Minami, Akio Obata, Keiko Abe, Junko Funaki
PMID18256472
ABSTRACT
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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