Degradation characteristics of proteins in <Emphasis Type="Italic">cheonggukjang</Emphasis> (fermented unsalted soybean paste) prepared with various soybean cultivars

Food Science and Biotechnology, pp. 9-18, 2012.

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Keywords:
cheonggukjang soybean cultivar amino-type nitrogen free amino acid protein degradation

Abstract:

In order to select the most ideal soybean cultivars for producing cheonggukjang, the protein degradation characteristics of cheonggukjangs prepared with 30 different soybean cultivars were compared. Cheonggukjang prepared with ‘Nampung’ (18.00±0.28%) and ‘Sohwang’ (17.91±0.63%) soybeans showed the highest contents of viscous substances. A...More

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