The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform

Arash Azimi Dastgerdi - One of the best experts on this subject based on the ideXlab platform.

Kamfu Kwok - One of the best experts on this subject based on the ideXlab platform.

  • effects of temperature and sodium Chloride Concentration on the activities of proteases and amylases in soy sauce koji
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Nanwei Su, Meiling Wang, Kamfu Kwok
    Abstract:

    This study investigated the effects of temperature and sodium Chloride Concentration on the proteolytic and amylolytic activities of soy sauce koji. The optimal temperatures for both protease and amylase were found in the range of 50−55 °C. The protease was not stable at 55 °C and retained only ∼20% residual activity after incubation at 55 °C for 4 h. The protease was labile in sodium Chloride solution, whereas the amylase was quite stable. The residual protease activity in an 18% NaCl solution was only ∼3%. The harvested koji was mixed with 1.5 volumes of water (v/w) and incubated at 45 °C for 48 h; the total nitrogen and amino nitrogen contents were 1.3 and 0.56%, respectively. The results indicated that the hydrolysis of koji at the critical temperature of 45 °C could be employed as a rapid fermentation method to reduce the time for soy sauce manufacturing. According to this study, the combination of 5% sodium Chloride and fermentation at 45 °C was considered as the best condition for the prohydrolysis...

  • effects of temperature and sodium Chloride Concentration on the activities of proteases and amylases in soy sauce koji
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Meiling Wang, Kamfu Kwok, Minhsiung Lee
    Abstract:

    This study investigated the effects of temperature and sodium Chloride Concentration on the proteolytic and amylolytic activities of soy sauce koji. The optimal temperatures for both protease and amylase were found in the range of 50-55 degrees C. The protease was not stable at 55 degrees C and retained only approximately 20% residual activity after incubation at 55 degrees C for 4 h. The protease was labile in sodium Chloride solution, whereas the amylase was quite stable. The residual protease activity in an 18% NaCl solution was only approximately 3%. The harvested koji was mixed with 1.5 volumes of water (v/w) and incubated at 45 degrees C for 48 h; the total nitrogen and amino nitrogen contents were 1.3 and 0.56%, respectively. The results indicated that the hydrolysis of koji at the critical temperature of 45 degrees C could be employed as a rapid fermentation method to reduce the time for soy sauce manufacturing. According to this study, the combination of 5% sodium Chloride and fermentation at 45 degrees C was considered as the best condition for the prohydrolysis of koji for making soy sauce. In addition, the critical temperature of 45 degrees C was very important when used in the preparation of protein hydrolysates for the flavoring industry and for the preparation of biologically active peptides.

Meiling Wang - One of the best experts on this subject based on the ideXlab platform.

  • effects of temperature and sodium Chloride Concentration on the activities of proteases and amylases in soy sauce koji
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Nanwei Su, Meiling Wang, Kamfu Kwok
    Abstract:

    This study investigated the effects of temperature and sodium Chloride Concentration on the proteolytic and amylolytic activities of soy sauce koji. The optimal temperatures for both protease and amylase were found in the range of 50−55 °C. The protease was not stable at 55 °C and retained only ∼20% residual activity after incubation at 55 °C for 4 h. The protease was labile in sodium Chloride solution, whereas the amylase was quite stable. The residual protease activity in an 18% NaCl solution was only ∼3%. The harvested koji was mixed with 1.5 volumes of water (v/w) and incubated at 45 °C for 48 h; the total nitrogen and amino nitrogen contents were 1.3 and 0.56%, respectively. The results indicated that the hydrolysis of koji at the critical temperature of 45 °C could be employed as a rapid fermentation method to reduce the time for soy sauce manufacturing. According to this study, the combination of 5% sodium Chloride and fermentation at 45 °C was considered as the best condition for the prohydrolysis...

  • effects of temperature and sodium Chloride Concentration on the activities of proteases and amylases in soy sauce koji
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Meiling Wang, Kamfu Kwok, Minhsiung Lee
    Abstract:

    This study investigated the effects of temperature and sodium Chloride Concentration on the proteolytic and amylolytic activities of soy sauce koji. The optimal temperatures for both protease and amylase were found in the range of 50-55 degrees C. The protease was not stable at 55 degrees C and retained only approximately 20% residual activity after incubation at 55 degrees C for 4 h. The protease was labile in sodium Chloride solution, whereas the amylase was quite stable. The residual protease activity in an 18% NaCl solution was only approximately 3%. The harvested koji was mixed with 1.5 volumes of water (v/w) and incubated at 45 degrees C for 48 h; the total nitrogen and amino nitrogen contents were 1.3 and 0.56%, respectively. The results indicated that the hydrolysis of koji at the critical temperature of 45 degrees C could be employed as a rapid fermentation method to reduce the time for soy sauce manufacturing. According to this study, the combination of 5% sodium Chloride and fermentation at 45 degrees C was considered as the best condition for the prohydrolysis of koji for making soy sauce. In addition, the critical temperature of 45 degrees C was very important when used in the preparation of protein hydrolysates for the flavoring industry and for the preparation of biologically active peptides.

Fabio Maria Bolzoni - One of the best experts on this subject based on the ideXlab platform.

F Bolzoni - One of the best experts on this subject based on the ideXlab platform.