What enzymes are used in soy sauce?
In traditional Chinese brewing techniques, soy sauce is loved for its unique flavor and color. And the role of enzymes in the production process of soy sauce is undeniable. So, what enzymes are used in soy sauce? This article will take you on a journey to find out.
The brewing process of soy sauce is a complex biochemical process in which enzymes act as biological catalysts to accelerate various biochemical reactions. In the production of soy sauce, there are two main types of enzymes used: proteases and amylases.
Protease is one of the key enzymes in soy sauce production. It can break down the protein in the raw materials and break it down into amino acids and small molecular peptides. These amino acids and small molecular peptides not only bring a unique umami flavour to soy sauce, but also provide it with rich nutritional value. In the production of soy sauce, the role of protease is crucial, as it determines the content and type of amino acids in soy sauce, which in turn affects the flavour and quality of soy sauce.
In addition to protease, amylase also plays an important role in the production of soy sauce. Amylase can break down the starch in the raw materials and convert it into sugar substances. These sugar substances undergo a series of chemical reactions, such as caramelization, during the brewing process of soy sauce, which gives soy sauce its unique color and flavor. At the same time, amylase can also increase the sweetness of soy sauce and make it more mellow.
The use of enzymes in the production of soy sauce is not fixed. Different soy sauce manufacturers choose the appropriate types and amounts of enzymes according to their own process characteristics and raw material characteristics. In addition, with the advancement of technology and in-depth research, some new enzyme preparations are gradually being used in soy sauce production to improve production efficiency and product quality.
In short, the enzymes used in soy sauce production mainly include proteases and amylases. These enzymes play a vital role in the brewing process of soy sauce and together shape the unique flavor and quality of soy sauce. With the continuous development of science and technology, it is believed that more new enzyme preparations will be used in soy sauce production in the future, bringing consumers more delicious and healthy choices.
Application of salt-tolerant glutamine dehydrogenase in the fermentation process of soy sauce: a technological aid to enhance flavor quality
Salt-tolerant glutamine dehydrogenase: the secret weapon of soy sauce umami
Glutamic acid is one of the main umami-enhancing substances in soy sauce, and its content directly affects the umami taste of soy sauce. However, during the fermentation process of soy sauce, glutamine in the raw materials is often converted into the tasteless pyroglutamic acid through a non-enzymatic pyrolysis reaction, which reduces the umami taste of soy sauce. To overcome this problem, we have introduced a salt-tolerant glutamine dehydrogenase biocatalyst.
Salt-tolerant glutamine deaminase can maintain high enzyme activity in a high-salt environment, effectively catalyzing the conversion of glutamine to glutamic acid, thereby increasing the glutamic acid content in soy sauce and enhancing its umami flavor. This property makes salt-tolerant glutamine deaminase extremely valuable in the fermentation of soy sauce.
Application results: significantly improves flavor and quality
Studies have shown that adding salt-tolerant glutamine enzyme at the beginning of the fermentation process can significantly increase the glutamic acid content in soy sauce. For example, a research team found that adding salt-tolerant glutamine enzyme with salt water at the beginning of the fermentation process increased the glutamic acid content by about 30% after 90 days of fermentation. This significant increase not only enhances the umami flavor of soy sauce, but also improves the overall taste harmony of soy sauce.
In addition, the application of salt-tolerant glutamine enzyme can also inhibit the production of pyroglutamic acid and reduce the production of undesirable flavors. Glyoxal is a compound that does not contribute to the flavor of soy sauce, and its excessive content can affect the taste and quality of soy sauce. However, by promoting the conversion of glutamine to glutamic acid, salt-tolerant glutamine deaminase can effectively reduce the amount of glyoxal produced, thereby improving the overall quality of soy sauce.
Technical advantages and prospects
As a green and efficient food processing aid, salt-tolerant glutamine deaminase has a clean label effect and meets the needs of modern consumers for healthy and safe food. The use of salt-tolerant glutamine transaminase in the fermentation process of soy sauce not only improves the flavor and quality of soy sauce, but also shortens the fermentation cycle and improves production efficiency.
The application of salt-tolerant glutamine transaminase in the fermentation process of soy sauce is a vivid example of how technology can help upgrade traditional condiment industries. Through the application of this technology, we can not only enjoy more delicious and high-quality soy sauce products, but also feel the positive impact of scientific and technological progress on our daily lives. In the future, salt-tolerant glutamine transaminase will play an important role in more food processing fields.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
| Elastase | 39445-21-1 |
| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |