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Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA - 1
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Bacillus firmus NA - 1 균주를 이용한 비지로부터 혈전분해능효소 및 펩타이드 생산

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Academic journal
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Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.34 No.6 KCI Accredited Journals SCOPUS
Published
2005.7
Pages
904 - 909 (6page)

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Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA - 1
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To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid-state fermentation was performed by Bacillus firmus NA-1 at 42℃. The fermentation of heat-treated D-SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to 60%, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with 10% MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1. Furthermore, the P-SCR fortified with 20% MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

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References (19)

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Ma CY, Liu WS, Kwok KC, Kwok F. 1997. Isolation and characterization of proteins from soymilk residue (okara). Food Res Intern 29: 799-805. google schola Woo EY, Kim MJ, Shin WS, Lee KS. 2001. Production of protein hydrolyzate, that can be used as food additives, from Okara. Korean J Food Sci Technol 33: 769-773. google schola Shurtlff W, Aoyagi A. 1995. Tofu and soymilk production. New Age Food Study Center, Lafayette, CA, USA. google schola Kang KH, Lee DS. 1991. Studies on the tofu-residue recycling. Korean Sci Ind 24: 31-35. google schola Chung SS, Chang HN, Park MY. 1978. Dehydration of soybean residue by hot-air in conjunction with filter pressing. Korean J Food Sci Technol 10: 1-7. google schola

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