Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits  

作　　者：Yimin Chen Mouming Zhao Yunzi Feng 

机构地区：[1]School of Food Science and Engineering,South China University of Technology,Guangzhou,510640,China [2]Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center,Guangzhou,510650,China

出　　处：《Food Bioscience》2023年第3期2773-2781,共9页食品生物科学（英文）

基　　金：National Key R&D Program of China(Nos.2022YFD2101203);the National Natural Science Foun-dation of China(Nos.22278154);the Natural Science Foundation of Guangdong Province,China(Nos.2023A1515012331)for their finan-cial supports.

摘　　要：Soybean is the main raw material for soy sauce fermentation and has a significant impact on the quality of soy sauce.Understanding the impact of soybean traits on the soy sauce quality is important for the development of the industry.The present study compared the traits of 12 soybeans and the quality of their fermented kojis and soy sauces,revealing the differences in total sugar and protein content may be the key factors responsible for differences in soy sauce characteristics.On this basis,6 representative soybeans including 3 high protein and low total sugar content soybeans(HPLS)and 3 low protein and high total sugar content soybeans(LPHS)were selected for further study.Results of the changes in enzyme activities during koji-making fermentation showed that neutral protease and beta-glucosidase activities were higher in HPLS kojis,while acid protease and xylanase activities were higher in LPHS kojis after 24 h of fermentation.Differences in enzyme activity further caused variations in the soy sauce quality and formed some correlations with soy sauce tastes,such as xylanase and umami(r=0.885),kokumi(r=0.916).The intensities of umami and kokumi were higher in LPHS soy sauces,which had a higher dipeptides content of X-Glu,X-Thr,X-Ser and Gly-X.

关 键 词：Soy sauce SOYBEAN Raw material Enzyme profiles FLAVOR 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]