Browse > Article

Characterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.  

Oh, Soo-Myung (Department of Food Science and Technology, Keimyung University)
Kim, Chan-Shick (Faculty of Biotechnology, Cheju National University)
Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Biotechnology / v.15, no.5, 2006 , pp. 704-709 More about this Journal
Abstract
The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$-amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.
Keywords
soy milk cake; Bacillus sp.; fibrinolytic enzyme; defatted soybean flour; consistency;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
연도 인용수 순위
1 Ma CY, Liu WS, Kwok KC, Kwok F. Isolation and characterization of proteins from soymilk residue (okara). Food Res. Int. 29: 799-805 (1997)
2 Woo EY, Kim MJ, Shin WS, Lee KS. Production of protein hydrolyzate that can be used as food additives, from Okara. Korean J. Food Sci. Technol. 33: 769-773 (2001)   과학기술학회마을
3 Yamaguchi F, Ota Y, Hatanaka C. Extraction and purification of pectic polysaccharides from soybean okara and enzymatic analysis of their structures. Carbohyd. Polym. 30: 265-273 (1996)   DOI   ScienceOn
4 Astrup T, Mullertz S. The fibrin plate method for estimation fibrinolytic activity. Arch. Biochem. Biophys. 40: 346-351 (1952)   DOI   ScienceOn
5 Park JM, OH HI. Changes in microflora and enzyme activities of traditional kochujang meju during fermentation. Korean J. Food Sci. Technol. 27: 56-62 (1995)   과학기술학회마을
6 Suzuki T, Tahara Y. Characterization of the Bacillus subtilis ywtD gene, whose product is involved in ${\gamma}$-polyglutamic acid degradation. J. Bacteriol. 185: 2379-2382 (2003)   DOI
7 Yoo CK, Seo WS, Lee CS, Kang SM. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from cheonggukjang. Korean J. Appl. Microbiol. Biotechnol. 26: 507-514 (1998)   과학기술학회마을
8 Mujoo R, Trinh DT, Ng PK. Characterization of storage proteins in different soybean varieties and their relationship to soybean curd yield and texture. J. Food Chem. 82: 265-273 (2003)   DOI   ScienceOn
9 Genc M, Zorba M, Oza G. Determination of rheological properties of boza by using physical and sensory analysis. J. Food Eng. 52: 95-98 (2002)   DOI   ScienceOn
10 Oh SM, Seo JH, Lee SP. Production of fibrinolytic enzyme and peptides from alkaline fermentation of soybean curd residue by Bacillus firmus NA-1. J. Korean Soc. Food Sci. Nutr. 34: 904-909 (2005)   과학기술학회마을   DOI
11 Kang KH, Lee DS. Studies on the soybean curd-residue recycling. Korean Sci. Ind. 24: 31-35 (1991)
12 Lee EJ, Kim JK. Characteristics of taste components of chonggukjang fermented with Bacillus subtilis. Food Sci. Biotechnol. 13: 572-575 (2004)
13 Kim HJ, Lee JJ, Cheigh MJ, Choi SY. Amylase, protease, peroxidase, and ascorbic acid oxidase activity of kimchi ingredients. Korean J. Food Sci. Technol. 30: 1333-1338 (1998)
14 Sohn JW, Kim WJ. Some quality changes in soybean curd by addition of dried soymilk residue. Korean J. Food Sci. Technol. 17: 522-525 (1985)   과학기술학회마을
15 Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970)   DOI   ScienceOn
16 Shurtlff W, Aoyagi A. Tofu and Soymilk Production. New Age Food Study Center, Lafayette, CA, USA. pp. 168-169 (1995)
17 Lee MS, Kim KH, Lee GJ. Microbiological studies and biochemical changes in fermentation soybean curd residue during fermentation. Korean J. Food Sci. Technol. 19: 520-527 (1987)   과학기술학회마을
18 Chung SS, Chang HN, Park MY. Dehydration of soybean residue by hot-air in conjunction with filter pressing. Korean J. Food Sci. Technol. 10: 1-7 (1978)
19 Matsushita S, Iwami N, Nitta Y. Colorimetric estimation of amino acids and peptides with the Folin phenol reagent. Anal. Biochem. 16: 365-371 (1966)   DOI   ScienceOn
20 Kim DS, Seol NH, Kim HD. Change in quality of soybean curd residue affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 25: 453-459 (1996)
21 Lee GJ. Changes in carbohydrate composition during the fermentation of soy milk cake with enzymes. J. Biochem. 17: 44-50 (1984)
22 Cho MK, Lee WJ. Preparation of high-fiber bread with soy milk cakeand makgeolli (rice wine) residue. J. Korean Soc. Food Sci. Nutr. 25: 632-636 (1996)   과학기술학회마을
23 Kim WE, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from cheonggukjang. J. Appl. Environ. Microbiol. 62: 2482-2488 (1996)
24 Rhee JH, Park KH, Yoon KR, Yim CB, Lee IH. Isolation of Bacillus subtilis producing the cheonggukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor. Food Sci. Biotechnol. 13: 801-805 (2004)
25 Seo JH, Lee SP. Optimization of the production of fibrinolytic enzyme from Bacillus firm us NA-1 in fermented soybeans. J. Korean Soc. Food Sci. Nutr. 9: 14-20 (2004)
26 Seo JH, Lee SP. Production of fibrinolytic enzyme from soybean grit fermented by Bacillus firmus NA-1. J. Med. Food 7: 442-449 (2004)   DOI   ScienceOn
27 Beak J, Lee IS, Lee SP. Characterization and fermentation characteristics of lactic acid bacteria isolated from soybean curd residue (biji). J. Korean Soc. Food Sci. Nutr. 31: 583-588 (2002)   과학기술학회마을   DOI
28 Im SK, Yoo SM, Kim TY, Chun HK. Quality characteristics of bijijang in different fermentation conditions. Korean J. Food Sci. Technol. 36: 448-455 (2004)   과학기술학회마을
29 Sohn KH, Jo MN, Jeon HJ, Park J, Joo MS. Effect of bean water concentration and incubation time on amylase activity and physicochemical characteristics of yukwa paste. Korean J. Food Sci. Technol. 33: 288-293 (2001)   과학기술학회마을
30 AOAC. Official Methods of Analysis. 15th ed. Association of official agricultural chemists, Washington, DC, USA. pp. 1010-1011 (1990)
31 Lee CH, Yang EI, Song GS, Chai OH, Kim YS. Effects of cheonggukjang on immune responses and gastrointestinal functions in rats. Food Sci. Biotechnol. 15: 119-123 (2006)   과학기술학회마을