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Protein utilization during soybean tempe fermentation.

R A Sparringa1, J D Owens

  • 1Department of Food Science and Technology, The University of Reading, Reading, RG6 6AP, U.K.

Journal of Agricultural and Food Chemistry
|December 10, 1999
PubMed
Summary
This summary is machine-generated.

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During tempe fermentation, lipids significantly decreased, while soy protein was hydrolyzed. A substantial portion of hydrolyzed protein remained as amino acids and peptides in the final product.

Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Tempe, a fermented soybean product, is a source of plant-based protein.
  • Understanding nutrient utilization during fermentation is crucial for optimizing tempe production.

Purpose of the Study:

  • To quantify protein utilization during the fermentation of bacteria-free tempe.
  • To determine the fate of soy protein during Rhizopus oligosporus fermentation.

Main Methods:

  • Bacteria-free tempe preparation using acidified soybean cotyledons and Rhizopus oligosporus NRRL 2710.
  • Monitoring dry matter, crude lipid, and protein changes over 72 hours at 30°C.
  • Estimating protein oxidation via ammonia production and total protein hydrolysis.

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Main Results:

  • Dry matter decreased significantly, primarily due to crude lipid reduction (up to 80% of dry matter loss).
  • Protein oxidation was minimal (20 g/kg initial dry cotyledons at 72h).
  • Total soy protein hydrolyzed reached 100 g/kg initial dry cotyledons at 72h, representing 25% of initial protein by 46h.

Conclusions:

  • Lipid degradation is the primary driver of dry matter loss in tempe fermentation.
  • A significant portion of hydrolyzed soy protein is retained in tempe as amino acids and peptides (approx. 65%).
  • Rhizopus oligosporus effectively hydrolyzes soy protein, with a portion assimilated into fungal biomass (approx. 25%).