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＜departmental bulletin paper＞
Enzyme Detection of Tempeh Extract with API-ZYM System and Changes of Soluble Protein

Creator
Author PID
L000531
Creator Name
藤尾, 雄策
Fujio, Yusaku
Affiliation
Affiliation Name
九州大学農学部食品製造工学教室
Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University
Creator Name
スプリアント
Supriyanto
Affiliation
Affiliation Name
九州大学農学部食品製造工学教室
Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University
Creator Name
早川, 功
Hayakawa, Isao
Affiliation
Affiliation Name
九州大学農学部食品製造工学教室
Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1990-12
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
45
Issue
1/2
First Page
37
Last Page
40
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23343
Related DOI
九州大學農學部學藝雜誌 || 45(1/2) || p37-40
Science bulletin of the Faculty of Agriculture, Kyushu University || 45(1/2) || p37-40
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 45(1/2) || p37-40
Science bulletin of the Faculty of Agriculture, Kyushu University || 45(1/2) || p37-40
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 45(1/2) || p37-40
Science bulletin of the Faculty of Agriculture, Kyushu University || 45(1/2) || p37-40
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23343
Peer-Reviewed
Unrefereed
Subject Terms
API-ZYMシステム
テンペ
酵素
可溶性たん白質
ISSN
0368-6264
NCID
AN0005519X
Notes
Roughly 12 to 15 kinds of enzymes, most of which belong to hydrolase, can be detected in soybean tempeh by API ZYM system. The formation of these enzymes and their activities are dependent on the type of tempeh starter, such as Rhizotus strain and Ragi, used for the fermentation. Among the commonly used starters, Ragi 1, 2, and 3, which are lndonesian tempeh starters, produce a higher protease activity compared to the Rhizopus strain. Although soluble protein content in an autoclaved soybean (starting material) decreases to about one half of the initial value during the tempeh fermentation, free amino acids increases by about 10 folds compared to the initial value. It has been determined that the free amino acids can be produced by the hydrolysis of soluble proteins contained in the autoclaved soybean under the existence of the protease formed in the tempeh.
大豆テンペの酵素系をAPI-ZYM法で19種の酵素について明らかにした.その結果,ラギをスタータとしたテンペでは,12～15種の酵素が生成していることが判明した.また,リゾプス典型菌2種をスタータとしたテンペでは,12種の酵素が検出された.これら検出された酵素はいずれも加水分解酵素を主体とするものであった.テンペ発酵によって,原料大豆たん白質の可溶性画分のうち,約半量がアミノ酸画分に変化した.このアミノ酸画分の量はテンペに含まれるプロテアーゼ活性の強さに相当する傾向を示した.一方,不溶性たん白質画分はテンペ発酵によっても変化しないことが示された.大豆のテンペ化による大豆食味の改善は,発酵によって生成するプロテアーゼによって可溶性たん白質が低分子化することによるものと推察された.
Created Date 2012.07.25
Modified Date 2022.11.11

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