Activities of macerating enzymes are useful for selection of soy sauce koji

Kaewkrod, Aniwat; Niamsiri, Nuttawee; Likitwattanasade, Teerarat; Lertsiri, Sittiwat

doi:10.1016/j.lwt.2017.11.020

Cited by 19 publications

(16 citation statements)

References 28 publications

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“…Meanwhile, Azad Shah, Tokunaga, Kurihara, and Takahashi () reported that lipolysis and lipid oxidation are responsible for the thickness, mouthfulness, and continuity taste in migaki‐nishin, a dried fish product. To date, published studies have focused on proteins (Chou & Ling, ; Kaewkrod, Niamsiri, Likitwattanasade, & Lertsiri, ; Yong & Wood, ) and starch (Elfalleh, Sun, He, Kong, & Ma, ; Liu, Chen, Fan, Huang, & Han, ) degradation and umami peptides (Kim et al., ; Zhuang et al., ) of soy sauce. And the changes of lipid and its relationship with volatile compounds have been investigated during the koji fermentation of soy sauce (Feng et al., , ; Gao et al., ).…”

Section: Introductionmentioning

confidence: 99%

Changes in lipids distribution and fatty acid composition during soy sauce production

Zou

Zhu

et al. 2019

Food Science & Nutrition

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Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of moromi fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after moromi fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during koji fermentation and reduced in the prior phase of moromi fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue.

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Section: Introductionmentioning

confidence: 99%

Changes in lipids distribution and fatty acid composition during soy sauce production

Zou

Zhu

et al. 2019

Food Science & Nutrition

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“…Xylanase and cellulase can degrade cell walls of raw materials, such that the nutrients (protein and starch) in the raw materials wrapped by the cell walls are fully released and are more easily dissolved and hydrolyzed. 39 According to the results of the enzyme activities of cellulase and xylanase, the ability to decompose cell walls and promote the utilization of nutrients in materials was stronger in MK-HS than in MK-DS. This might be because cellulose and xylan are the main non-starch polysaccharides of soybean hulls and it has been reported that the production of these enzymes (i.e.…”

Section: The Enzymes Profiles Of Kojismentioning

confidence: 99%

Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis

Tian

Chen

Tong³

et al. 2022

J Sci Food Agric

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BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for improving the flavor of defatted soybean soy sauce. To this goal, the aroma characteristics of two soy sauces and their volatile profiles were compared by sensory evaluation and gas chromatography‐mass spectrometry, and eight enzyme activities and volatile profiles of matured koji were determined. RESULTS Sensory results showed that the acids, fruity and cooked potato‐like attributes were higher in whole soybean fermented soy sauce, whereas defatted soybean soy sauce exhibited higher smoky and malty attributes, closely related to the contents of aroma‐active compounds in soy sauce, such as isobutyl acetate, 2/3‐methylbutanal, acetic acid and 2/3‐methylbutanoic acid. The content of most volatiles in the matured kojis showed a consistent trend with that of soy sauce: alcohols, acids, furan(one)s and ketones. Interestingly, acid protease and cellulase activities were 3.3 and 1.6 times higher in the whole soybean koji than in defatted soybean koji, respectively, whereas neutral protease, aminopeptidase, glucoamylase and β‐glucosidase were approximately 2.0 times higher in defatted soybean koji. CONCLUSION In summary, the flavor differences between soybean and defatted soybean fermented soy sauce were not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the koji‐making process. © 2022 Society of Chemical Industry.

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“…2,5 Xylanase, cellulase, pectinase and ⊎-glucosidase act on plant cell walls, facilitating the release of soy proteins and their hydrolysates, starch and saccharides from soybean and wheat cells. 6,7 In addition, it has also been reported that the umami taste of soy sauce may be related to the cooperative action of xylanase, amylase and protease. 8 During the moromi fermentation process, the protein, starch and cellulose in the raw materials such as soybean and wheat are degraded into amino acids and saccharides by the cooperative action of these enzymes, resulting in a soy sauce product with unique flavor.…”

Section: Introductionmentioning

confidence: 99%

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

He,

Hou,

Zeng

et al. 2024

J Sci Food Agric

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BackgroundDuring the brewing of soy sauce, the conversion of multiple substances was driven by various microorganisms and their secreted enzyme systems. The soy sauce mash was an important source of enzyme systems during moromi fermentation, but the changes of enzyme systems in soy sauce mash during moromi fermentation were poorly understood. In order to explore the predominated enzyme systems existing during the moromi fermentation and to explain the characteristics of the enzyme system changes, the enzymatic activities assay and 4D‐label free proteomics analyze were conducted on soy sauce mash at different stages of fermentation.ResultsThe activities of hydrolytic enzymes in soy sauce mash decreased continuously throughout the fermentation process, while most of the characteristic physicochemical substances in soy sauce mash supernatant had already accumulated at the early stage of fermentation. Four hydrolytic enzymes were found to be positively correlated with important physicochemical indexes by PCA and Pearson correlation analysis. The proteomics analysis revealed three highly upregulated enzymes and two enzymes that were present in important metabolic pathways throughout the fermentation process. Furthermore, it was found that Aspergillus oryzae was able to accumulate various nutrients in the soy sauce mash by downregulating most of its metabolic pathways.ConclusionThe enzymes present with excellent property during the moromi fermentation period could be obtained from these results. Meanwhile, the characterization of the metabolic pathways of microorganisms during the moromi fermentation period was revealed. It provides a scientific basis for more scientific and purposeful improvement of moromi fermentation in the future.This article is protected by copyright. All rights reserved.

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Activities of macerating enzymes are useful for selection of soy sauce koji

Cited by 19 publications

References 28 publications

Changes in lipids distribution and fatty acid composition during soy sauce production

Changes in lipids distribution and fatty acid composition during soy sauce production

Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

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