Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae |
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| Institution: | 1. Department of Biotechnology, Stella Maris College (Autonomous), Chennai, Tamil Nadu, India;2. Algaeliving Sdn Bhd., Kuala Lumpur, Malaysia;3. Department of Medical Biochemistry, Dr.ALM PG institute of Basic Medical Sciences, University of Madras, Chennai, Tamil Nadu, India;1. Department of Pharmacy, Pharmaceutical Technology & Biopharmaceutics, Ludwig-Maximillians-University Munich, Butenandtstr. 5-8, 81377 Munich, Germany;2. Innovation Centre Complex Formulations, Fresenius Kabi Deutschland GmbH, Pfingstweide 53, 61169 Friedberg, Germany;1. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, 610106, Sichuan, China;2. School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China;3. College of Wuliangye Technology and Food Engineering, Yibin Vocational & Technical College, Yibin, 644003, China |
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| Abstract: | Although a small amount of glutamic acid was released in the hydrolysis of protein or soy sauce made by a preparation of proteases containing little glutaminase, a large amount of glutamic acid was formed in such hydrolyzate or soy sauce made by the addition of mycelia of black Aspergilli or glutaminase from Cryptococcus albidus. The former effect was caused mainly by glutaminase produced by black Aspergilli. The former crude enzyme showed an optimum pH of 5.0, broad pH stability and salt tolerance. The addition of glutaminase from C. albidus ATCC 20293 in soy sauce manufacture using a preparation of proteases resulted in a 42% increase in glutamic acid per total nitrogen content. |
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