New fermentation technique for complete digestion of soybean protein.

New fermentation technique for complete digestion of soybean protein. Research Abstract Details 

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New fermentation technique for complete digestion of soybean protein. Abstract Text:

Jeong Ok Lee,Mi Hwa Park,Yung Hyun Choi,Yeong Lae Ha,Chung Ho Ryu,Jeong Ok Lee,Mi Hwa Park,Yung Hyun Choi,Yeong Lae Ha,Chung Ho Ryu,

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 U/g at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.

New fermentation technique for complete digestion of soybean protein. Publishing Authors By Initials

JO Lee,MH Park,YH Choi,YL Ha,CH Ryu,JO Lee,MH Park,YH Choi,YL Ha,CH Ryu,

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New fermentation technique for complete digestion of soybean protein. Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: Journal of microbiology and biotechnology

VOLUME: 17

Page Numbers: 1904-7

Journal Abbreviation: J. Microbiol. Biotechnol.

ISSN: 1017-7825

DAY: 20

MONTH: Nov

YEAR: 2007

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LANGUAGE: eng

NlmUniqueID: 9431852

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Grant and Affiliation Information for New fermentation technique for complete digestion of soybean protein.

AFFILIATION: Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea.

Country: Korea (South)

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MEDLINETA: J Microbiol Biotechnol

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