Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 43, Issue 2, Pages -Publisher
WILEY
DOI: 10.1111/jfbc.12716
Keywords
Aspergillus oryzae; broad bean paste; process optimization; proteolytic enzymes; tyrosine crystals
Funding
- National Natural Science Foundation [31571942, 31601558, 31771963]
- Program of Introducing Talents of Discipline to Universities [111-2-06]
- Fundamental Research Funds for the Central Universities [JUSRP11841]
Ask authors/readers for more resources
Tyrosine crystals occasionally appeared on the broad bean paste surface, which will cause economic losses. This study aimed to eliminate the tyrosine crystals in broad bean paste through decreasing the activities of proteolytic enzymes produced by Aspergillus oryzae and process optimization. Broad bean pastes containing no more than 6.16 mg/g dry material tyrosine showed low possibility to form tyrosine crystals. Using tyrosine as substrate, the A. oryzae 3.042 was adaptively evolved and the tyrosine content in the broad bean paste fermented by the evolved A. oryzae was reduced from 6.49 mg/g dry material to 6.14 mg/g dry material (p < 0.05). When the production process was optimized, the tyrosine content in broad bean paste was further reduced to 5.67 mg/g dry material (p < 0.05). In this condition, no tyrosine crystals were formed in broad bean paste after the 12-month storage while the product quality was not influenced.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available