書誌事項
- タイトル別名
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- Enzyme Constituents in Commercial Enzyme Preparations and the Components of Miso Manufactured with only Enzyme Preparations
- ミソヨウ コウソザイ ノ コウソ ソセイ ト アカカラ コウソ ミソ ノ セイ
この論文をさがす
抄録
The invbestigations on the enzyme constituents in the commercial enzyme preparations originated from Asp. oryzae and the components in salty-red-miso prepared using only the enzyme preparations were carried out to obtain the following results.<BR>(1) Compared with the rice-koji, enzyme preparations were low in activities of peptidases except leucine-aminopeptidase type I, and remarkable differences in the activities of peptidases were observed among the enzyme preparations.<BR>(2) From the results of brewing trials, the degree of protein hydrolysis in enzyme-miso was recognized to be affected remarkably by the activities of peptidases in the enzyme preparations.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (12), 596-600, 1976
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381187840
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- NII論文ID
- 130003966765
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1741245
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可