Production of food seasoning from kapi, defatted soy meal and yeast
1988
Jatuporn Hemsuwan
For a period of 3 days the hydrolysate prepared at pH 2.0 contained 7.67 % protein which was higher than those prepared at pH 3.0 (6.45 %) and at pH 2.0 for 6 days (5.97 %). The protein content of the hydrolysate hydrolysed for 120 minutes (4.73 %) was higher than that of the hydrolysates hydrolysed for 30 and 60 minutes (1.86 and 1.89 % respectively). By using 0.1 and 0.5 % for 12 hours the products contained protein of 4.04 and 4.46 % respectively which was higher than the action of bromelain at the same concentration and time (3.27 and 4.13 % respectively). The acid hydrolysis of soy meal under pressure at 125 deg. Celsius for 30, 60, 120 and 180 minutes yielded the products with protein content of 2.79, 3.72, 8.02 and 6.69 % respectively. The hydrolysate by 1.0 % bromelain for 24 hours had the maximum protein content (3.57 %). The extract from yeast (Saccharomyces cerevisiae) prepared by using 0.1, 0.5 and 1.0 % bromelain and papain for 12 and 24 hours had protein content in the range of 5.48-5.87 %. No significant difference in the protein content from those treated with papain at the same level. The yeast extract treated with 0.2 % combination of thiamine and pyridoxine yielded lower protein content (4.86 %) than using thiamine or pyridoxine alone (5.09 and 5.11 % respectively). The sample prepared from 80 % acid hydrolysed under pressure defatted soy meal, 10 % bromelain-hydrolysed yeast extract and 10 % four times concentrated bromelain-hydrolysed yeast extract obtained the highest score of 5.90 while the commercial sample (Golden Mountain brand) was scored only 5.55.
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Эту запись предоставил Kasetsart University