Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

スポンサーリンク

概要

• 論文の詳細を見る

• A new fermented soy protein (SP) food was manufactured, employing a new starter, <I>Bacillus subtilis </I>(<I>natto</I>), isolated from <I>jang</I>. The new fermented SP food manufactured with textured soy protein and triple distilled water contained similar constituents of <I>jang</I> manufactured with the same <I>jang</I> starter. The relative viscosity, γ-glutamyl transpeptidase activity and elastase activity were 2.5 to 3.0, 2.0 and 3.7 to 5.5 times higher than those of <I>jang</I>, respectively. Furthermore, the optimum conditions to produce the relative viscosity and enzymes were investigated. The new fermented SP food had a higher elastase activity than did <I>jang</I> and <I>natto</I>, while the constituents were similar to those in <I>jang</I> and <I>natto</I>.

• 社団法人 日本食品科学工学会の論文

著者

• Muramatsu Kanako

  Department Of Advanced Information And Computer Sciences School Of Interdisciplinary Scientific Phen

• Kiuchi Kan

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Kanai Yukiko

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Takeyasu Michiyo

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Tanaka Tadayoshi

  Department Of The Science Of Living Kyoritsu Womens'junior College

• Kim Haeng-ran

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University:(Present address)National Rural Living Science Institute

• TANAKA Tadayoshi

  Department of Living Science, Kyoritsu Women's College

• KIM Haeng-Ran

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

関連論文

• Parameterization of 3PGS model for aboveground biomass estimation in Eucalyptus camadulensis and Acacia mangium plantation
• Growth Inhibitory Effect of Shelf Life Extending Agents on Bacillus subtilis IAM 1026
• Development of a model of radiation balance near ground level and application to satellite data analysis
• Factors Involved in Struvite Formation by Natto Bachilli
• Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto
• Region Segmentation of Multi-spectral Remote Sensing Images Based on JSEG Algorithm
• Region-based Image Retrieval Using Semantic Mining
• Manufacture of Chungkuk-jang with Elastase Activity.
• Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

スポンサーリンク