醤油〓下げにおけるプロテアーゼの重要性と耐熱性酸性プロテアーゼの効果 : 醤油の〓に関する研究(第7報)

概要

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Raw shoyu (the filtrate of the aged mash) was heated to 70 to 80℃ at the final stage of fermentation. After this treatment the sediment, which is mainly composed of protein, was gradually formed. The addition of commercially available proteases obtained from various sources and culture extracts of Aspergillus molds to the heated shoyu was able to reduce the time of this sediment formation. This accelerating activity was well correlated with the protease activity measured at pH 5.0,where the pH of shoyu lies. Thermostable acid protease is suggested to be more effective in accelerating the seiment formation than the thermolabile enzyme, because the rate of nonenzymatic formation of sediment was increases with an increase in temepratrure. In view of this point, a thermophilic fungus, Penicillium duponti K 1014 was selected because of its high levels of productivity of thermostable acid protease. The purified acid protease of Pen. duponti K 1014 was quite stable during the treatment at 60℃, and therefore, it was regarded as a thermophilic protein. The enzyme was most active at pH 4.6,75℃, for the hydrolysis of hemoglobin, and at 75 to 80℃ for sediment formation in shoyu.
公益社団法人日本生物工学会の論文
1973-09-25