Enzyme Detection of Tempeh Extract with API-ZYM System and Changes of Soluble Protein

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  • Fujio Yusaku
    Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University
  • Supriyanto
    Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University
  • Hayakawa Isao
    Laboratory of Food Pocessing, Faculty of Agriculture, Kyushu University

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  • API-ZYMシステムによるテンペ抽出液の酵素と原料大豆たん白質可溶性画分の変化
  • API ZYM システム ニ ヨル テンペ チュウシュツエキ ノ コウソ ト

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Roughly 12 to 15 kinds of enzymes, most of which belong to hydrolase, can be detected in soybean tempeh by API ZYM system. The formation of these enzymes and their activities are dependent on the type of tempeh starter, such as Rhizotus strain and Ragi, used for the fermentation. Among the commonly used starters, Ragi 1, 2, and 3, which are lndonesian tempeh starters, produce a higher protease activity compared to the Rhizopus strain. Although soluble protein content in an autoclaved soybean (starting material) decreases to about one half of the initial value during the tempeh fermentation, free amino acids increases by about 10 folds compared to the initial value. It has been determined that the free amino acids can be produced by the hydrolysis of soluble proteins contained in the autoclaved soybean under the existence of the protease formed in the tempeh.

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