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Food science and biotechnology v.15 no.5 = no.71, 2006년, pp.704 - 709   피인용횟수: 10

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

Oh, Soo-Myung   (Department of Food Science and Technology, Keimyung UniversityUU0000145  ); Kim, Chan-Shick   (Faculty of Biotechnology, Cheju National UniversityUU0001165  ); Lee, Sam-Pin   (Department of Food Science and Technology, Keimyung UniversityUU0000145  );
  • 초록

    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.


  • 주제어

    soy milk cake .   Bacillus sp.   .   fibrinolytic enzyme .   defatted soybean flour .   consistency.  

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  • 이 논문을 인용한 문헌 (10)

    1. 2007. "" Food science and biotechnology, 16(5): 722~727     
    2. 2007. "" Food science and biotechnology, 16(4): 509~514     
    3. 2009. "" Journal of food science and nutrition, 14(4): 335~342     
    4. Kim, Ji-Eun ; Lee, Sam-Pin 2009. "Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time" 한국식품과학회지 = Korean journal of food science and technology, 41(2): 179~185     
    5. 2010. "" Food science and biotechnology, 19(2): 487~495     
    6. Jung, Hye-Won ; Kim, Ji-Eun ; Seo, Ji-Hyun ; Lee, Sam-Pin 2010. "Physicochemical and Antioxidant Properties of Red Ginseng Marc Fermented by Bacillus subtilis HA with Mugwort Powder Addition" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(9): 1391~1398     
    7. Son, Se-Jin ; Lee, Sam-Pin 2011. "Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp." 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(3): 450~457     
    8. 2011. "" Food science and biotechnology, 20(6): 1509~1515     
    9. Lee, Eun Ji ; Kim, Ji-Eun ; Park, Min-Ju ; Park, Dong-Cheol ; Lee, Sam-Pin 2013. "Antimicrobial Effect of the Submerged Culture of Sparassis crispa in Soybean Curd Whey" 한국식품저장유통학회지 = Korean journal of food preservation, 20(1): 111~120     
    10. Lim, Jong-Soon ; Lee, Sam-Pin 2014. "Production of Set-type Yogurt Fortified with Peptides and γ-aminobutyric acid by Mixed Fermentation Using Bacillus subtilis and Lactococcus lactis" 한국식품과학회지 = Korean journal of food science and technology, 46(2): 165~172     

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