New Fermentation Technique for Complete Digestion of Soybean Protein
2007
Lee, J.O. (Gyeongsang National University, Jinju, Republic of Korea) | Park, M.H. (Gyeongsang National University, Jinju, Republic of Korea) | Choi, Y.H. (Dongeui University, Busan, Republic of Korea) | Ha, Y.L. (Gyeongsang National University, Jinju, Republic of Korea) | Ryu, C.H. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected]
The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 U/g at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls.
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