A Novel Fermented Food Product Prepared from Soybean Protein-Calcium-Gel with Monascus Fungus : Changes in Protein and Nitrogen Compounds during Fermentation
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概要
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The aim of the present study was to investigate the changes in protein and nitrogen compounds in a novel fermented product generated from soybean protein-calcium-gel (SP-Cal-Gel) and Monascus fungus during fermentation. Slab SDS-polyacrylamide gel electrophoresis and measurement of nitrogen contents clearly revealed the occurrence of protein digestion in the form of degradation of α-, α-, and β-subunits in β-conglycinin and of acidic polypeptide in glycinin; however, the band of basic polypeptide in glycinin still remained. The ratios of water-soluble nitrogen and TCA-soluble nitrogen to total nitrogen reached 52.4 or 46.6% after 60-days ripening, respectively. Moreover, involvement of a large amount of free amino acids, especially aspartic and glutamic acids, were shown in this novel fermented SP-Cal-Gel food product.
- 社団法人 日本食品科学工学会の論文
- 2009-05-01
著者
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安田 伸
東海大学農学部バイオサイエンス学科
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安田 伸
九州大学大学院農学研究院生物機能科学部門生物機能化学講座食糧化学教室
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YASUDA Shin
Department of Pharmacology, College of Pharmacy, The University of Toledo
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Yasuda Shin
Tokai Univ. Kumamoto Jpn
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Yasuda Shin
School Of Agriculture Tokai University
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Yasuda Shin
Department Of Bioscience School Of Agriculture Tokai University
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YASUDA Masaaki
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
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MORIKAWA Seiji
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
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SAKAGUCHI Maki
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
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Yasuda Masaaki
Department Of Bioscience And Biotechnology Faculty Of Agriculture University Of The Ryukyus
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Morikawa Seiji
Department Of Bioscience And Biotechnology Faculty Of Agriculture University Of The Ryukyus
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Sakaguchi Maki
Department Of Bioscience And Biotechnology Faculty Of Agriculture University Of The Ryukyus
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Yasuda Masaaki
Department Of Bioscience And Biotechnology Faculty Of Agriculture University Of Ryukyus
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安田 伸
東海大・農・バイオ
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YASUDA Masaaki
Department of Agricultural Chemistry, University of the Ryukyus
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