Effects of rice-koji preservation condition and amazake salt concentration on protease activity

DOI Web Site

Bibliographic Information

Other Title
  • 米麹の保存状態及び甘酒の塩分濃度がプロテアーゼ活性に及ぼす影響
  • ベイ コウジ ノ ホゾン ジョウタイ オヨビ アマザケ ノ エンブン ノウド ガ プロテアーゼ カッセイ ニ オヨボス エイキョウ

Search this article

Description

<p>Upon examining the degree of protein degradation in minced meat fermented with amazake at low temperature(5°C), the protein decomposition was found to be gentle. In order to clarify the effect of meat fermentation using amazake such as softening the meat faster, the preservation condition (refrigeration, freezing) of rice-koji and the salinity concentration of amazake was examined. The protease activity of rice-koji tended to increase with the preservation period for both refrigerated and frozen samples, and the frozen preserved rice-koji did not show significant deterioration. Upon adding sodium chloride to amazake, its protease activity increased at the enzyme reaction temperature of 55°C. Since it is considered that fermenting with amazake containing salt has higher versatility in cooking, it is necessary to clarify the effectiveness of adding salt at 5°C, which is currently the actual condition for meat fermentation.</p>

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top