Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on the Characteristics of the Soybean Protein Cogaulating Enzyme from Microorganism and the Soy Cheese-Like Food (Curd)

미생물에서 얻어지는 대두단백응고효소의 성질 및 대두 치즈화 식품(커드)에 대한 연구

  • Published : 1994.12.01
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Abstract

Microorganisms, including the strain IJ-3 isolated from soil, were found to secrete an extracellular soybean protein coagulating enzyme and the strain, IJ-3 was identified as Genus Bacillus according to the Bergey's manual . The enzyme coagulated protein in soymilk , thus forming a curd at pHs 5.8-6.4 and at 55-75℃. The optimum temperature for soybean protein coagulating activity was 65-75℃ and the enzyme was stable at temperature below 50℃ and was found to be stable with about 60-100% of the original activity at a with pH ranges(pH6-7). The molecular weight of enzyme was estimated to be 28,000 by SDS-PAGE. The curd formed with the enzyme from Bacilus sp. IJ-3 has a smooth texture, and a mild taste without any bitterness or a beany flavor.

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