Abstract
Tofu-misozuke, a food inherent to the Fukuoka district of Japan is a type of soybean curd fermented in miso (soybean paste), possessing a unique taste and texture. A cheese-like taste and softness also develops in Tofu-misozuke during ripening. The changes in Tofu-misozuke are caused by proteases originating from Koji, one of the raw materials of miso. We examined which of the proteases is the cause of taste and textural-alterations. The protease was purified by DE52, Sephacryl S-300, Mono Q, and Superose 12 chromatography. The amino terminal sequence of the purified enzyme is TEVTDXKGDA, in agreement with the sequence of neutral protease II from Aspergillus oryzae. The purified enzyme is a heat stable metallo-protease. These results indicate that the purified enzyme is highly similar to the neutral protease II of Aspergillus oryzae.
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