This study is soybean hydrolysis and solubility about soybean protein. Four microbes (Aspergillus oryzae, Aspergillus sojae, Bacillus subtilis, Bacillus licheniformis) is inoculated on four soybean shape (soybean powder, heated soybean, soybean milk, abolished soybean curd) and fermented for 40 hour...
This study is soybean hydrolysis and solubility about soybean protein. Four microbes (Aspergillus oryzae, Aspergillus sojae, Bacillus subtilis, Bacillus licheniformis) is inoculated on four soybean shape (soybean powder, heated soybean, soybean milk, abolished soybean curd) and fermented for 40 hours. Selected microbes were the ability of protease activity and amino type nitrogen production. During Fermentation, microbial flora, pH, protease activity, amino type nitrogen content were analysed.
To set up the optimal condition of temperature, inoculation and rotation speed. Free amino acid, organic acid and hydrolysis pattern of soy protein were investigated.
At last, commercial protease enzyme and fermentation using microbe use jointly were investigated about efficiency of plant using.
The results obtained by this experiment are summerized as follows.
1. Fermentation microbes were selected by the ability of protease activity and amino type nitrogen production. Bacillus subtilis is the highest protease activity (340.6 unit/mL).
2. Soybean powder is optimal shape of soy protein hydrolysis and solubility among four shapes (soybean powder, heated soybean, soybean milk, abolished soybean curd).
3. The optimal fermentation temperature is 37℃ on Asp. sojae, 27℃ on Bacillus subtilis.
4. The inoculum (v/v) is added 2.5%, 5.0%, 7.5%, 10.0%, a mount of inoculum is not effected on protease activity and amino type nitrogen.
5. Fermented by various rotate speed (50, 100, 150, 200, 250 rpm), protease activity and amino type nitrogen content is the highest on 200 rpm rotate speed.
6. During fermentation, acetic acid and succinic acid contents increased, malic acid, oxalic acid contents decreased on Bacillus subtilis, acetic acid is increased and malic acid, oxalic acid contents decreased on Aspergillus sojae.
7. Scanning the fermentated soy protein suspension, upper weight of 33 kDa is hydrolyzed in under 33 kDa, under weight of 33 kDa is soluble soy protein.
8. Commercial protease enzyme(protamax, arazyme, collupulin, maxazyme, flavourzyme, alcalase) is added 0.1%(v/v) in soybean powder fermentation at 42 hr, Flavourzyme added is the highest content in amino type nitrogen content and soluble protein content.
This study is soybean hydrolysis and solubility about soybean protein. Four microbes (Aspergillus oryzae, Aspergillus sojae, Bacillus subtilis, Bacillus licheniformis) is inoculated on four soybean shape (soybean powder, heated soybean, soybean milk, abolished soybean curd) and fermented for 40 hours. Selected microbes were the ability of protease activity and amino type nitrogen production. During Fermentation, microbial flora, pH, protease activity, amino type nitrogen content were analysed.
To set up the optimal condition of temperature, inoculation and rotation speed. Free amino acid, organic acid and hydrolysis pattern of soy protein were investigated.
At last, commercial protease enzyme and fermentation using microbe use jointly were investigated about efficiency of plant using.
The results obtained by this experiment are summerized as follows.
1. Fermentation microbes were selected by the ability of protease activity and amino type nitrogen production. Bacillus subtilis is the highest protease activity (340.6 unit/mL).
2. Soybean powder is optimal shape of soy protein hydrolysis and solubility among four shapes (soybean powder, heated soybean, soybean milk, abolished soybean curd).
3. The optimal fermentation temperature is 37℃ on Asp. sojae, 27℃ on Bacillus subtilis.
4. The inoculum (v/v) is added 2.5%, 5.0%, 7.5%, 10.0%, a mount of inoculum is not effected on protease activity and amino type nitrogen.
5. Fermented by various rotate speed (50, 100, 150, 200, 250 rpm), protease activity and amino type nitrogen content is the highest on 200 rpm rotate speed.
6. During fermentation, acetic acid and succinic acid contents increased, malic acid, oxalic acid contents decreased on Bacillus subtilis, acetic acid is increased and malic acid, oxalic acid contents decreased on Aspergillus sojae.
7. Scanning the fermentated soy protein suspension, upper weight of 33 kDa is hydrolyzed in under 33 kDa, under weight of 33 kDa is soluble soy protein.
8. Commercial protease enzyme(protamax, arazyme, collupulin, maxazyme, flavourzyme, alcalase) is added 0.1%(v/v) in soybean powder fermentation at 42 hr, Flavourzyme added is the highest content in amino type nitrogen content and soluble protein content.
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