Enzyme Constituents in Commercial Enzyme Preparations and the Components of Miso Manufactured with only Enzyme Preparations

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  • みそ用酵素剤の酵素組成と赤辛酵素みその成分
  • 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

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Abstract

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.

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