5875-35-4Relevant academic research and scientific papers
Action of Glutaminase in a Model System of a Soy Sauce Fermentation
Tomita, Kenji,Yano, Toshihiro,Kitagata, Tatsuichiro,Ando, Nobuyuki,Kumagai, Hidehiko,Tochikura, Tatsurokuro
, p. 1873 - 1878 (2007/10/02)
A model system was employed to investigate the role of glutaminase in soy sauce fermentation.In this system, a soybean protein was used as the starting material and a water extract of wheat bran koji was used as the enzyme preparation containing proteinases, peptidases, glutaminases and so on.A soybean protein was digested with the enzyme preparation. γ-Glutamylserine, γ-glutamylglutamic acid and γ-glutamylalanine were isolated from an acidic fraction of the soybean protein digest.The addition of the purified glutaminase from Aspergillus oryzae led to more production of glutamic acid and γ-glutamyl peptide and less production of glutamine and pyroglutamic acid. γ-Glutamyltranspeptidase activity and γ-glutamyl peptide(s) were also detected in a partical soy sauce mash.
