Changes in Proteins during Nyufu Production

The aging rate of fungi-inoculated tofu was found to be 34.5% and that of 1-month-old and 3-month-old nyufu fermented milk 56.2% and 71.4%, respectively. The quantity of free amino acids in nyufu increased to approximately 10 times the level in fungi-inoculated tofu. Because solubilization of protei...

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Veröffentlicht in:	Food Science and Technology Research 1999, Vol.5(2), pp.119-124
Hauptverfasser:	TOKUE, Chiyoko, KATAOKA, Eiko
Format:	Artikel
Sprache:	eng
Schlagworte:	aging rate amino acids cheese-like taste Nyufu protein soybean cheese water soluble peptides
Online-Zugang:	Volltext
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