Affordable Access

deepdyve-link deepdyve-link
Publisher Website

Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage.

Authors
  • Bechman, Allison1
  • Phillips, Robert D
  • Chen, Jinru
  • 1 Dept of Food Science and Technology, The Univ of Georgia, 1109 Experiment St Griffin, GA 30223-1797, USA. [email protected] , (Georgia)
Type
Published Article
Journal
Journal of Food Science
Publisher
Wiley (Blackwell Publishing)
Publication Date
Jun 01, 2012
Volume
77
Issue
6
Identifiers
DOI: 10.1111/j.1750-3841.2012.02691.x
PMID: 22583119
Source
Medline
License
Unknown

Abstract

Amylases and proteases are 2 important hydrolytic enzymes. In the food industry, these enzymes are used to break down starches and proteins while reducing the viscosity of foods. Although amylases and proteases are found in plants and animals, commercial enzymes are often produced using bacteria or molds through solid state fermentation, which is designed to use natural microbial process to produce enzymes in a controlled environment. A properly produced and maintained koji with a high hydrolytic enzyme activity can serve as an important source of the enzymes for the food industry.

Report this publication

Statistics

Seen <100 times