|Table of Contents|

Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年05期
Page:
889-893
Research Field:
Publishing date:

Info

Title:
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
Author(s):
CHEN JieXU Jing-tingGUO Shun-tang
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
Keywords:
Thermal-treatmentSoy sauceNeutral protease activity
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2009.05.0889
Abstract:
Defatted soy flakes have critical influence on the quality of soy sauce.To study the effect of dry-heating substrates on the neutral protease activity in Koji and contents of amino nitrogen in the soy sauce,we investigated the thermal treatments of defatted soy flakes appropriate to solid-state and low-salt fermented soy sauce.The results demonstrated that thermal-treatment process was effective to increase the contents of neutral protease (1478 U.g-1 dry weight) in Koji and free amino acid (1.235 g.100 mL-1)in the soy sauce,using 150 degree centigrade thermo-wave treatment on the defatted soy flakes for 30 minutes.Furthermore,the grain size of defatted soy flakes from 20 to 40 mesh was more suitable than other sizes of substrates.All the results definitely prove that proper thermal treatment on the defatted soy flakes significantly improves the quality of soy sauce.

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Last Update: 2014-09-18