Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties
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概要
- 論文の詳細を見る
An Aspergillus saitoi protease preparation, Molsin, was found to contain β-glucosidase as well as protease activities. Application of Molsin to soybean curd improved its functionality by converting the contained isoflavone glycosides to their aglycones through β-glucosidase, and also modified the rheological property into a creamy consistency through protease. The enzymatically modified soybean curd was characterized by a ductility flow having no particular rupture point.
- 社団法人 日本農芸化学会の論文
著者
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ABE Keiko
Department of Pathology, Tohoku University Graduate School of Medicine
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Asakura Tomiko
Department Of Nutrition And Food Science Ochanomizu University
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OBATA Akio
Research and Development Division, Kikkoman Corporation
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TAMURA Tomoko
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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Nishinoaki Mizuho
Graduate School of Human Environmental Science, Fukuoka Women’s University
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Watanabe Tomomi
Graduate School of Human Environmental Science, Fukuoka Women’s University
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KUNIZAKI Etsuko
Graduate School of Human Environmental Science, Fukuoka Women’s University
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MATSUMOTO Mami
Graduate School of Human Environmental Science, Fukuoka Women’s University
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ETO Wakako
Faculty of Human Environmental Science, Fukuoka Women’s University
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MINAMI Michiko
Department of Natural and Environmental Science, Faculty of Education, Tokyo Gakugei University
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FUNAKI Junko
Graduate School of Human Environmental Science, Fukuoka Women’s University
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