Production and Properties of a Soymilk-clotting Enzyme System from a Microorganism
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概要
- 論文の詳細を見る
Some microorganisms, including some bacteria isolated from soil, were found to secrete an extracellular soymilk-clotting enzyme. Among them, strain No. K-295G-7 showed the highest soymilk-clotting activity and stability of the production of the soymilk-clotting enzyme. The enzyme system (culture filtrate) coagulated protein in soymilk, a curd being formed at pH 5.8-6.7 and at 55-75°C. The optimum temperature for the soymilk-clotting activity was 75°C and the enzyme system was stable at temperatures below 50°C down to 35°C. About 80-100% of the original activity remained after 1hr at pH 5-7 and 35°C.
- 社団法人 日本農芸化学会の論文
著者
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Murakami K
Research And Development Department Kibun Food Chemifa Co. Ltd.
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Kusakabe Isao
Institute of Applied Biochemistry, University of Tsukuba
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Murakami Kazuo
Institute of Applied Biochemistry, University of Tsukuba
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PARK Yang
Institute of Applied Biochemistry, University of Tsukuba
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KOBAYASHI Hideyuki
Institute of Applied Biochemistry, University of Tsukuba
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Park Yang
Institute Of Applied Biochemistry University Of Tsukuba
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Kusakabe Isao
Institute Of Applied Biochemistry University Of Tsukuba
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Murakami Kazuo
Institute Of Applied Biochemistry University Of Tsukuba
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Kobayashi Hideyuki
Institute Of Applied Biochemistry The University Of Tsukuba
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