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Composition, source and influencing factors of white spots formation in soybean paste
MIN Shihao 1,NIU Chengtuo 2,SHAN Wanxiang 2,LIU Chunfeng 2,ZHENG Feiyun 2,WANG Jinjing 2,LI Qi 2 *
1.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;School of Biotechnology, Jiangnan University, Wuxi 214122, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi;Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi
2.
*Correspondence author
#Submitted by
Subject:
Funding: National Key R&D Program of China (No.No. 2018YFD0400403), the National High Technology Research and Development Program 863)
Opened online:13 March 2020
Accepted by: none
Citation: MIN Shihao,NIU Chengtuo,SHAN Wanxiang.Composition, source and influencing factors of white spots formation in soybean paste[OL]. [13 March 2020] http://en.paper.edu.cn/en_releasepaper/content/4751034
 
 
White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine-rich peptides. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promote the aggregation of the tyrosine precipitation. Field Emission Scanning Electron Microscope (FESEM) analysis showed that tyrosine accumulated around the protein particles and treatment at 120 C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80 C was the current practically applicable method to control the formation of white spots in soybean paste.
Keywords:Bean-based fermented food; FESEM; soybean paste; white spots
 
 
 

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