Hydrolysis of acid-treated protein by a preparation of proteases

摘要: Abstract Because of less glutaminase activity, soy sauce made with a preparation proteases from yellow-green Aspergilli contains glutamic acid than by the traditional shoyu koji method. Thus, an treatment was developed to increase this amino in enzyme-made . Amide bonds glutamine and asparagine protein molecules were hydrolyzed at 100°C for 30 min 1.3 N HCl (acid treatment). Using method, per total nitrogen freed various proteins concerted action proteinases peptidases Aspergillus increased 1.0 3.8 times that control (no An about 31% resulted method enzyme proteases.