STUDY OF PROTEASE ENZYME AND AMINO ACID CONTENTS IN SOY SAUCE PRODUCTION FROM PEAGION PEA AND SOY BEAN

Main Article Content

Pornpimol Muangthai*
Pakatheera Upajak
Wai Patumpai

Abstract

Soy sauce is one of the flavoring agent product which was produced by the fermentation  process of Aspergillus  oryzae  with a combination of  soy bean,  wheat   flour and  salt. The aim of  this work  is   to  analyse   the  amino  acid  contents  in soy sauce produced from  the  mixture  of peagion pea  and  soy  bean   compared  with   the  original  production process.  In this study  the protease  enzyme was   also  monitored to evaluate  the  fermentation process. The soy  sauces were  prepared from  6 formulas  by  varying  the ratios between peagion pea and soy bean : 100 : 0 (F1) , 80 : 20 (F2),  60 : 40 (F3), 40 : 60 (F4) , 20 : 80 (F5) and 0 : 100 (F6) (control). After the koji process, those  koji molds were  fermented  with  saline 20 % (w/v)  for 90 days. The protease enzyme was analysed between the fermentation process at 0, 10, 30, 60 and 90 days by spectrometry. The amino acid contents were analysed by high performance liquid chromatography. The result  showed that F5 moromi gave  the highest content of glutamic  acid and the content decreased as the ratio of soy bean decreased. The protease content in all formulas also increased as fermentation time increased. The peagion pea which was cultivated for  animal food  could  be  used as the replacement of soy bean to produce the value added product like  soy sauce.  


 


Keywords: soy sauce, soy bean, peagion pea, koji, Aspergillus oryzae, protease, amino acid


Corresponding author: E-mail: pornpi@swu.ac.th

Article Details

Section
Original Research Articles
Author Biography

Pornpimol Muangthai*, Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand

Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok,Thailand

References

[1] Baens, A.L. 1966 Feasibility of Mould Process Production of Sauce from Copra and soybean mixture with authentic Philippines strain of Aspergillus oryzae (Cehburg) Coh, Araneta Journal of Agriculture, 12, 80-103.
[2] Bovornsombat, S. 1981 Feasibility Study on Soy Sauce Production by Using Winged Bean Seeds. MSc Thesis, Kasetsart University. Bangkok.
[3] Soriano, M.R., Gonzalez, O. and Avelino, E. 1967 Studies on the Preparation of Soy Sauce from Coconut Paring Meal, Philippines Journal of Science, 96, 129-137.
[4] Crisistimi, L., Corpuz, C. and Cells, F.F. 1974 A Comparative Study on the Utilization of Mecan Pea for Soy Sauce Preparation.
[5] Nakadai, T. and Nasuno. 1977 The Action of Acid Proteinase from Aspergillus oryzae on Soybean Protein, Agric.Biol.Chem, 41, 409-410.
[6] Hesseltine, C.W. and Shibasaki, K. 1961 Miso III Pure Cuture Fermentation with Saccharomyces rouxii. Northen Regional Research Laboratory, Peoria, Illinois.
[7] Miller, G.L. 1959 Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar, Anal. Chem., 31, 426-429.
[8] Singh, H. and Jambunathan, R. 1991 A Survey of the Methods of Milling and Consumer Acceptable of Pigeon Peas in India. International Workshop on Pigeon Peas, Volume 2. India.
[9] Yong, F.M. and Wood, B.J.B. 1977 Microbial Succession in Experimental Soy Sauce Koji, J. Food Technol., 12, 163-157.
[10] Bhumiratana, A., Flegel, T. W., Glinsukon, T and Somporan, W. 1980 Isolation and Analysis of Molds from Soy Sauce koji in T