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KMID : 0903519610020010023
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1961 Volume.2 No. 1 p.23 ~ p.28
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Experiments to increase the enzymic activities of soybean - koji and barley - koji by the admixture of raw - materials
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Abstract
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The enzymic activities of Kojis which were prepared by the various combination of raw-materials, soybean and barley, were measured and the ripening process of soybean paste made from the kojis was pursued.
1). The koji made by the admixture of soybean, barley and wheat at the ratio of 40-60 : 60-40:20 was superior to the Kojis made from soybean or barley alone, in the aspect of dextrinizing, saccharifying and proteolytic activities.
2). The soybean paste mashed with the admixed koji with higher enzymic activities caused the more and rapid formation of reducing sugars and proteolysis than the soybean pate from barley-koji.
3). The effect of salt on the activities of α-amylase, saccharification and proteases was examined and it was noticed that the three was inhibited to the different extent respectively.
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