文章基本信息

标题：KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease]
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作者：Achmad Subagio ; Siti Hartanti ; Wiwik Siti Windrati 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2012
卷号：13
期号：3
页码：204
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umami taste by organoleptic evaluation.
关键词：Hydrolysate;maillard;protease;protein solubility;tempeh;umami