麹菌分生胞子による豆乳の脱臭とカルボニル化合物の還元について

概要

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1. Mechanism of the deodorization of soybean milk by the conidiospores of Aspergillus oryzae was investigated. 2. Aldehydes in soybean milk were reduced to form the corresponding alcohols by the conidiospores, and the degree of reduction was shown to be roughly proportional to the sensory score. 3. Optimum conditions for the deodorization of soybean milk and/or the reduction of n-hexanal were as follows; Optimum temperature was 37°C, optimum pH was 6_??_9 and maximum activity was observed in the conidiospores of 5_??_9 day's cultivation. 4. Activity was lost when the conidiospores were suspended in nutritional medium for 3 hours at 30°C, and it was partly restored with the elongation of hypha, whereas the ones suspended in distilled water for 3 hours showed higher activity than original, which lasted for about 9 hours and then decreased. 5. Possibility of participation of another mechanisms in deodorization was discussed.
社団法人日本農芸化学会の論文