Abstract
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen of soybean protein to the total nitrogen in the reaction mixture decreased with increasing enzymatic reaction time. It was found that the digestion of soybean protein by this enzyme progressed as follows: initially, α'-, α-, and β-subunits in β-conglycinin, and then, the acidic subunit in glycinin were degraded. However, the basic subunit of glycinin still remained, and some polypeptide bands (around 10 kDa) were formed during the enzyme reaction. The degradation rate of soybean protein by this enzyme was affected by the ethyl alcohol concentration in the reaction mixtures.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
