Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1521-1525

  Su, Nan Wei ^a   Wang, Mei Ling ^b   Kwok, Kam Fu ^a   Lee, Min Hsiung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

Author keywords

Amino nitrogen; Amylase; Protease; Soy sauce; Total nitrogen

Indexed keywords

AMYLASE; NITROGEN; PROTEINASE; SODIUM CHLORIDE;

ARTICLE; ENZYME ACTIVITY; FERMENTATION; HYDROLYSIS; PROTEIN DEGRADATION; SOYBEAN; TEMPERATURE;

AMYLASES; ENZYME STABILITY; FERMENTATION; HYDROLYSIS; NITROGEN; PEPTIDE HYDROLASES; SODIUM CHLORIDE; SOY FOODS; TEMPERATURE;

EID: 14644398545     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0486390     Document Type: Article

References (31)

1. Chinese National Standard. Soy Sauce; 4235, N5006. Central Standard Bureau, Ministry of Economic Affairs, Executive Yuan: Taipei, Taiwan, 1994.
2. Yokotsuka, T. Soy sauce biochemistry. Adv. Food Res. 1986, 30, 195-329.
3. Japanese Agricultural Standard. Shoyu (revision); Ministry of Agriculture, Forestry and Fisheries: Tokyo, Japan, 1997.
4. Chou, C. C.; Ling, M. Y. Biochemical changes in soy sauce prepared with extruded and traditional materials. Food Res. Int. 1998, 31, 487-492.
5. Ling, M. Y.; Chou, C. C. Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials. Int. J. Food Sci. Technol. 1996, 31, 511-517.
6. Su, N. W.; Lee, M. H. Screening and characterization of koji molds producing saline-tolerant protease. J. Ind. Microbiol. Biotechnol. 2001, 26, 230-234.
7. Su, N. W.; Lee, M. H. Purification and characterization of a novel salt-tolerant protease from Aspergillus sp. FC-10, a soy sauce koji mold. J. Ind. Microbiol. Biotechnol. 2001, 26, 253-258.
8. Ohtsuki, H.; Hirakuri, Y.; Haara, T.; Kanematsu, Y.; Honkawa, Y. Studies on effect of brewing temperature in fermentation of shoyu mash. J. Jpn. Soy Sauce Res. Inst. 1981, 7, 260-264 (in Japanese).
9. Yokotsuka, T.; Iwasa, T.; Fujii, S. Studies on high-temperature digestion of shoyu koji (part 1): (I) the role of glutaminase in shoyu brewing and (II) investigation for heat and salt resistant glutaminase producing microbes. J. Jpn. Soy Sauce Res. Inst. 1987, 13, 18-25 (in Japanese).
10. Muramatsu, S.; Sano, Y.; Uzuka, Y. Selection of raw food materials for koji making to yield high nitrogen content in the hydrolyzate made by autodigestion at high temperature. J. Brew. Soc. Jpn. 1992, 87, 219-223 (in Japanese).
11. Muramatsu, S.; Ito, N.; Sano, Y.; Uzuka, Y. Soy sauce making from soy sauce koji autolyzated at high temperature. J. Brew. Soc. Jpn. 1992, 87, 538-544 (in Japanese).
12. Kitamura, E.; Eguchi, U. Short-term shoyu brewing from shoyu koji digested successively at low and high temperature and their systemization. J. Brew. Soc. Jpn. 1993, 88, 929-937 (in Japanese).
13. Sano, Y.; Ito, N.; Muramatsu, S.; Uzuka, Y. Large-scale production of soy-sauce by the use of soy-sauce koji autolyzate prepared at high-temperature. J. Jpn. Soc. Food Sci. Technol. 1993, 40, 519-524 (in Japanese).
14. Baba, H.; Baba, K.; Shimizu, T.; Kimura, E. Studies on the moromi mash of soy sauce (part 4): Fermentation of Exwb-40 as raw material under the condition of low NaCl concentration on the producing soy sauce containing high nitrogen. J. Jpn. Soy Sauce Res. Inst. 1983, 9, 24-28 (in Japanese).
15. Jones, A. R. The antifertility actions of α-chlorohydrin in the male. Life Sci. 1978, 23, 1625-1646.
16. Morris, I. D.; Williams, L. M. Some preliminary observations of the nephrotoxicity of the male antifertility drug (±)α-chlorohydrin. J. Pharm. Pharmacol. 1980, 32, 35-38.
17. Weteburger, E. K.; Ultand, B. M.; Nam, J.-M.; John, J. G.; John, H. W. Carcinogenicity tests of certain environmental and industrial chemicals. J. Natl. Cancer Inst. 1981, 67, 75-88.
18. Linden, G.; Lorient, D. Chapter 14, Amino acids and peptides. In New Ingredients in Food Processing; Woodhead Publishing: Cambridge, U.K., 1999.
19. Hirose, Y. Analytical method of soy sauce. In Experimental Method of Soy Sauce; Japan Soy Sauce Research Institute: Tokyo, Japan, 1985; p 286 (in Japanese).
20. Anson, M. L. The estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J. Gen. Physiol. 1938, 22, 79-89.
21. Bernfeld, P. Methods in Enzymology; Colowick, S. P., Kaplan, N. O., Eds.; Academic Press: New York, 1955; Vol 1, pp 149.
22. AOAC. Official Methods of Analysis, 14th ed.; Sidney, W., Ed.; Association of Official Analytical Chemists: Washington, DC, 1984; method 30.049.
23. Chinese National Standard. Methods of Test for Soy Sauce; 995, N6008; Central Standard Bureau, Ministry of Economic Affairs, Executive Yuan: Taipei, Taiwan, 1976.
24. AOAC. Official Methods of Analysis, 14th ed.; Sidney, W., Ed.; Association of Official Analytical Chemists: Washington, DC, 1984; method 32.034.
25. Nakadai, T.; Nasuno, S.; Iguchi, N. Purification and properties of alkaline proteinase from Aspergillus oryzae. Agric. Biol. Chem. 1973, 37, 2685-2694.
26. Nakadai, T.; Nasuno, S.; Iguchi, N. Purification and properties of neutral proteinase II from Aspergillus oryzae. Agric. Biol. Chem. 1973, 37, 2703-2708.
27. Impoolsup, A.; Bhumiratana, A.; Flegel, T. W. Isolation of alkaline and neutral proteases from Aspergillus flavus var. colmnaris, a soy sauce koji mold. Appl. Environ. Microbiol. 1981, 42, 619-628.
28. Nakadai, T.; Nasuno, S. Hyperproduction of peptidase and proteinase by mutants of Aspergillus oryzae [enzymes for digestion of soybean proteins to produce good quality soy sauce]. J. Ferment. Technol. 1977, 55, 273-276.
29. Nasuno, S.; Ohara, T. Comparison of alkaline proteinase from hyperproductive mutants and parent strain of Aspergillus sojae. Agric. Biol. Chem. 1971, 35, 836-843.
30. Sekine, H.; Nasuno, S.; Iguchi, N. Isolation of highly proteolytic mutants from Aspergillus sojae. Agric. Biol. Chem. 1969, 33, 1477-1482.
31. Nakadai, T. Statistical estimation of key-enzymes determining the nitrogen utility of soy sauce and total nitrogen of pressed residue. J. Jpn. Soy Sauce Res. Inst. 1984, 10, 93-96 (in Japanese).