Effect of Enzymes on the Degree of Maceration of Soybean Fermented by Rhizopus Strains - Collections

＜departmental bulletin paper＞
Effect of Enzymes on the Degree of Maceration of Soybean Fermented by Rhizopus Strains

Creator	Creator Name Manurukchinakorn, Supranee Affiliation Affiliation Name Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
Creator	Author PID L000531 Creator Name Fujio, Yusaku 藤尾, 雄策 Affiliation Affiliation Name Laboratory of Food Technology, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
Language	English
Publisher	Kyushu University
Publisher	九州大学農学部
Date	1997-03
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	41
Issue	3/4
First Page	231
Last Page	237
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/24149
Related DOI	九州大学農学部紀要 \|\| 41(3/4) \|\| p231-237
	Journal of the Faculty of Agriculture, Kyushu University \|\| 41(3/4) \|\| p231-237
	http://www.agr.kyushu-u.ac.jp/
Related URI	九州大学農学部紀要 \|\| 41(3/4) \|\| p231-237
	Journal of the Faculty of Agriculture, Kyushu University \|\| 41(3/4) \|\| p231-237
	http://www.agr.kyushu-u.ac.jp/
Relation	九州大学農学部紀要 \|\| 41(3/4) \|\| p231-237
	Journal of the Faculty of Agriculture, Kyushu University \|\| 41(3/4) \|\| p231-237
	http://www.agr.kyushu-u.ac.jp/

File	FileType	Size	Views	Description
p231	pdf	168 KB	1,212

PISSN	0023-6152
NCID	AA00697606
Record ID	24149
Peer-Reviewed	Unrefereed
Subject Terms	Enzyme
	Soybean
	n-value
	Maceration
ISSN	0023-6152
NCID	AA00697606
Notes	Relationship between the degree of maceration (given in n-value) of fermented soybean and macerating enzyme formation was observed on raw and sterilized soybeans fermented for 12, 24, 36 and 48 h at 30℃ with 7 Rhizopus strains. Among 7 Rhizopus strains tested, Rhizopus oligosporus (TISTR3001, known as a dominant tempeh processing strain) gave the most powerful maceration degree (n-value in the equation, F=C(⊿ε )‘) of n= 1.4 (initial value of 1.8) and n = 1.1 (initial value of 1.7) for raw and sterilized soybeans respectively, for 48 h of fermentation Enzyme activities such as cellulase, pectinase, amylase and protease, markedly related to the degree of maceration. Among the enzyme formation, particularly both pectinase and cellulase gave the powerful maceration effect on the soybean fermented with Rhizop*us since the formation of both enzymes coincided with the decrease of n-value.
Created Date	2012.08.01
Modified Date	2022.11.11