|
KMID : 1134820170460121517
|
|
Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1517 ~ p.1522
|
|
|
Optimal Conditions of Enzymatic Hydrolysate of Soy Sauce Residue for Making Savory Sauce
|
|
Cha Yong-Jun
Wang Wenfeng
|
|
|
Abstract
|
|
|
|
This study was performed to determine the optimal hydrolysis conditions for production of soy flavoring from soy sauce residue (SSR) as a by-product of soy sauce with commercial proteases. Using three variables (substrate concentration, enzyme/substrate ratio, reaction time), response surface methodology (RSM) based on a five level central composite design was applied to evaluate the degree of hydrolysis as the dependent variables. A model equation obtained from RSM showed an R-square value of 0.81 with a lack of fit of 0.10 (P<0.05). Optimal hydrolysis conditions for making SSR hydrolysate were obtained as follows: 8.79% (w/v) substrate concentration (pH adjusted to 7.0), 2 h reaction time with 0.4% (v/w) of AlcalaseTM 2.4 L, followed by 0.43% (w/w) Protamex® plus FlavourzymeTM 500 MG (1:1 ratio), and a reaction time of 4.43 h. The hydrolysis ratio obtained under these optimal conditions was 41.86%, which was lower than the predicted value (43.83%). The total amount of free amino acids in the hydrolysate of SSR was 5.6 times higher than that of SSR on a dry basis.
|
|
|
KEYWORD
|
|
|
soy sauce residue, by-product, enzymatic hydrolysate, response surface methodology
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|