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http://dx.doi.org/10.3746/jkfn.2006.35.1.115

Functional Properties of Soybean Curd Residue Fermented by Bacillus sp.  

Oh, Soo-Myung (Dept. of Food Science and Technology, Keimyung University)
Kim, Chan-Shick (Faculty of Biotechnology, Cheju National University)
Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.1, 2006 , pp. 115-120 More about this Journal
Abstract
To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.
Keywords
soybean curd residue; Bacillus; peptide; fibrinolytic enzyme; protease; a-amylase;
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Times Cited By KSCI : 4  (Citation Analysis)
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