Application of an<i>Aspergillus saitoi</i>Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

Nishinoaki, Mizuho; Asakura, Tomiko; Watanabe, Tomomi; Kunizaki, Etsuko; Matsumoto, Mami; Eto, Wakako; Tamura, Tomoko; Minami, Michiko; Obata, Akio; Abe, Keiko; Funaki, Junko

doi:10.1271/bbb.70537

Cited by 6 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Biochem. website), whereas application of Molsin, an Aspergillus saitoi protease in soybean curd, changed the sizes of the bands to 20 kDa or less, 26) and the curd did not show any indisputable rupture point, having a cream cheese-like texture. This suggests that the processability of soybean is not affected by short-term imbibition.…”

Section: Discussionmentioning

confidence: 97%

Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item

Tamura

Kamei

Ueda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

Self Cite

View full text Add to dashboard Cite

This was a pilot study carried out to develop a new protein food item from imbibed soybean before germination. It identified the significance of a short stage after imbibition and before germination, and that vitamin C production was activated in as little as 16 h from the start of imbibition, without any influence on the soy protein quality or sensory acceptability, while longer imbibition caused the imbibed soybean to activate its phytophysiological metabolism for germination. DNA microarray analysis indicated that the genes for carbohydrate metabolism were up-regulated prior to 16 h, and that the expression rates of genes responsible for environmental factors were down-regulated. Thereafter, the expression rates of the genes associated with lipid metabolism and secondary metabolite production were changed. This information should contribute to a better understanding of how to develop a new soy protein item in pre-germination before active physiological processes begin.

show abstract

Section: Discussionmentioning

confidence: 97%

Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item

Tamura

Kamei

Ueda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…3 a, b, lanes 5) resulted in both extracts in partial degradation leading to decreases in molecular mass. On the one hand, this might be attributed to the protease’s β-glucosidase function (Nishinoaki et al 2008 ) which is also present in the preparation from Sigma we used. On the other hand, the low pH of 2.8 in the Aspergillus protease digestion buffer is not far from the pH 1.7 of the mild acid digestion of LPPG as described before (Bhattacharya et al 1992b ).…”

Section: Discussionmentioning

confidence: 99%

Revisiting the isolation and characterisation of Entamoeba histolytica lipopeptidophosphoglycan

Nagode,

Vanbeselaere,

Duchêne

2024

Parasitol Res

View full text Add to dashboard Cite

The parasite Entamoeba histolytica is the cause of amoebic dysentery and liver abscess in humans. On the protozoan cell surface, a variety of glycosylated molecules are involved in the interaction with the environment, such as attachment to the colonic mucus. One of these molecules is the lipopeptidophosphoglycan (LPPG), a complex surface component with antigenic properties. Its structure is only partly known, it is a glycosylphosphatidylinositol (GPI)-linked glycoprotein with a large amount of O-glycosylation. To date, the sequence of a core protein has not been identified. In this study, we further investigated this complex surface molecule aided by the availability of the monoclonal antibody EH5, which had been raised in our laboratory. We studied the extraction of LPPG in various solvent mixtures and discovered that 2-butanol saturated water was simple and superior to other solvents used in the past. The isolated LPPG was subjected to treatment with several proteases and the Ser/Thr specific cleavage agent scandium (III) trifluoromethanesulfonate (scandium triflate). The products were probed with antibody EH5 and the blots showed that the LPPG preparation was largely resistant to standard proteases, but could be cleaved by the scandium compound. These observations could point to the existence of a Ser- or Thr-rich core protein structure.

show abstract

“…Thus, Molsin has been applied to improve the texture of soy curd and convert isoflavone into aglycon via β‐glucosidase activity; the resulting gel had a smooth texture and had increased nutritional value because of higher availability of aglycon (Nishinoaki et al . ). These data indicate that enzymatic treatment can be successfully applied to improving the texture and nutritional value of foods and developing new healthy food products for people with dysphagia.…”

Section: Introductionmentioning

confidence: 97%

Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

Funaki

Minami

Abe

et al. 2016

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease‐treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS‐PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease‐treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease‐treated egg white gel has superior qualities and is easier to swallow than the untreated gel.Practical ApplicationsIn the food industry, the use of egg white is limited compared with that of egg yolk and whole eggs. In this study, we performed protease treatment to generate a new food material with smoother and softer texture compared with heat treated egg white. Our findings may expand the consumption of egg white, which can be consumed by people with mastication and swallowing disorders, and reduce the waste of egg white as a surplus product.

show abstract

Application of anAspergillus saitoiProtease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

Cited by 6 publications

References 12 publications

Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item

Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item

Revisiting the isolation and characterisation of Entamoeba histolytica lipopeptidophosphoglycan

Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

Contact Info

Product

Resources

About