Effect of Enzymes on the Degree of Maceration of Soybean Fermented by Rhizopus Strains - 九大コレクション

＜紀要論文＞
Effect of Enzymes on the Degree of Maceration of Soybean Fermented by Rhizopus Strains

作成者	作成者名 Manurukchinakorn, Supranee 所属機関所属機関名 Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
作成者	著者識別子 L000531 作成者名 Fujio, Yusaku 藤尾, 雄策所属機関所属機関名 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
本文言語	英語
出版者	Kyushu University
出版者	九州大学農学部
発行日	1997-03
収録物名	九州大学大学院農学研究院紀要
巻	41
号	3/4
開始ページ	231
終了ページ	237
出版タイプ	Version of Record
アクセス権	open access
Crossref DOI	https://doi.org/10.5109/24149
関連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/
関連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/
関連情報	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/

ファイル	ファイルタイプ	サイズ	閲覧回数	説明
p231	pdf	168 KB	1,190

PISSN	0023-6152
NCID	AA00697606
レコードID	24149
査読有無	査読無
主題	Enzyme
	Soybean
	n-value
	Maceration
ISSN	0023-6152
NCID	AA00697606
注記	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.
登録日	2012.08.01
更新日	2022.11.11