Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
スポンサーリンク
概要
- 論文の詳細を見る
The purpose of this study was to investigate effect of fermentation time on the proteins of steamed soybean inoculated with Bacillus subtilis (natto). The result was found that the contents of trichloroacetic acid soluble nitrogen (TCA-N) and drgree of hydrolysis (DH) of protein increased with the fermentation time increased, but the protein solubility was declined with increasing the fermentation time in advance, then increased. The most bands of soy proteins were found to disappear from the Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoretogram after 24 h of fermentation. Some of nonessential amino acids were found to remarkedly decline, but some of them were remained unchanged after 24-48 h of fermentation., However the most essential amino acids were found to declined after 36h of fermentation, then all of them increased after 48 h of fermentation except histidine.
- 社団法人 日本食品科学工学会の論文
- 2010-11-01
著者
-
Chen Ming
Department Of Bioindustry Technology Da Yeh University
-
WENG Tien
Department of Bioindustry Technology, Da Yeh University
-
Weng Tien
Department Of Bioindustry Technology Da Yeh University
-
Weng Tien
Da Yeh Univ. Changhua Twn
-
Chen Ming
Da Yeh Univ. Changhua Twn
関連論文
- Proposal of histological criteria for intraepithelial atypical/proliferative biliary epithelial lesions of the bile duct in hepatolithiasis with respect to cholangiocarcinoma : Preliminary report based on interobserver agreement
- Inhibition of Balloon Injury-Induced Neointimal Formation by Olmesartan and Pravastatin in Rats with Insulin Resistance
- Deposition of Multicomponent Alloys on Low-Carbon Steel Using Gas Tungsten Arc Welding (GTAW) Cladding Process
- A Right Heart Angiosarcoma with Rapidly Progressing Hemorrhagic Pericardial Effusion
- Comparison of Performance of Integrated Photodetectors Based on ZnS and ZnSe Metal–Semiconductor–Metal Photodiodes
- Buffer Sharing in Conflict-Free WDMA Networks
- Epigenetic performers in plants
- Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
- Long-Term Effects of Novel Biodegradable, Polymer-Coated, Sirolimus-Eluting Stents on Neointimal Formation in a Porcine Coronary Model
- Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean
- Potential Starter Culture Isolated from Traditionally Fermented YangJiang Lobster Sauce and Protease Characteristics Research
- Liquid Crystal Alignment on Hydrogenated Amorphous Carbon Films Scanned by Divergent Ar Plasma Beams