| 摘要 |
PURPOSE:The use of immobilized glutaminase originating from Bullera increases the efficiency of contact between the substrate and the enzyme to produce a seasoning of high glutamic acid content and good taste. CONSTITUTION:Materials for making soysauce such as defatted soybeans, wheat flour or the like are combined with a protease preparation or a combination thereof with an amylase preparation to effect hydrolysis in the presence of salt and the hydrolysate is adjusted in its pH to about 3.0-8.0, preferably 4.0-7.0 by adding an acid or alkali, Then, the resultant solution is brought into continuous or batchwise contact with immobilized glutaminase originating from Bullera or a combination thereof with immobilized peptidase in the pres ence of salt. |
