Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties |
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| Authors: | Nishinoaki Mizuho Asakura Tomiko Watanabe Tomomi Kunizaki Etsuko Matsumoto Mami Eto Wakako Tamura Tomoko Minami Michiko Obata Akio Abe Keiko Funaki Junko |
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| Affiliation: | Graduate School of Human Environmental Science, Fukuoka Women's University, Japan. |
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| Abstract: | An Aspergillus saitoi protease preparation, Molsin, was found to contain beta-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 beta-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. |
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