Analysis of Extracellular Proteins of Aspergillus oryzae Grown on Soy Sauce Koji
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概要
- 論文の詳細を見る
Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.
- 社団法人 日本農芸化学会の論文
- 2009-01-23
著者
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Pan Li
College of Bioscience and Bioengineering, South China University of Technology
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Pan Li
College Of Bioscience And Bioengineering South China University Of Technology
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Lin Ying
College Of Bioscience And Bioengineering South China University Of Technology
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LIANG Yanchang
College of Bioscience and Bioengineering, South China University of Technology
関連論文
- Purification and On-Column Activation of a Recombinant Histidine-Tagged Pro-Transglutaminase after Soluble Expression in Escherichia coli
- A Comparison of the Unfolded Protein Response in Solid-State with Submerged Cultures of Aspergillus oryzae
- Analysis of Extracellular Proteins of Aspergillus oryzae Grown on Soy Sauce Koji
- Purification and On-Column Activation of a Recombinant Histidine-Tagged Pro-Transglutaminase after Soluble Expression in Escherichia coli
- A Comparison of the Unfolded Protein Response in Solid-State with Submerged Cultures of Aspergillus oryzae