Study on the Stringiness-Decreasing Factor in Raddish (Raphanus sativus L.) on Natto
スポンサーリンク
概要
- 論文の詳細を見る
The stringiness of natto, a Japanese tradisional fermented soybean food, had been observed to be decreased by adding the grated raddish as spices.To elucidate this phenomenon, the stringiness-decreasing factor was investigated in raddish (Aokubidaikon).<BR>The results were obtained as follows:<BR>1) The stringiness-decreasing activity and the adhesive-decreasing activity showed a linear relation.<BR>2) The stringiness-decreasing factor, which indicated the adhesive-decreasing activity was detected in the supernatant prepared from the soup squeezed of grateted raddish, but it was inactivated with heat-treatment.<BR>3) The activities related with the stringiness-decreasing factor in raddish such as stringiness-decreasing activity, adhesive-decreasing activity and viscosity-decreasing activity were the most strongest in the top part of the root of Aokubi raddish.<BR>4) The optimum pH and temperature of crude enzume prepared from the supernatant of the grated raddish by salting out with ammonium sulfate were 5.5 and 37°C, respectively, against poly (γ-glutamic acid) as substrate. The crude enzyme was found to be most stable at a pH range between 6.5 and 8.5, and was stable at a temparature up to 30°C. The interesting feature of this crude enzyme is the inactivation about 50% of viscosity-decreasing activity at 35°C, and completely at 50°C.<BR>5) Various proteolytic enzymes on the market did not indicate the viscosity-decreasing activity against 1% poly (γ-glutamic acid) solution as substrate.
- 日本食生活学会の論文
日本食生活学会 | 論文
- 北海道産クロテッドクリームの性状に関する研究
- タケ幼少体に含まれるビタミンB_12類似体の簡易同定と含有量の測定
- テーブルクロスの色が喫食者の心理に及ぼす影響--異なる室内照度下での検討
- 新たな魚醤製造法の開発
- 女子短大生の食行動に関する研究 : 食生活の実態と態度