Extraction of Flavor Nucleotides for Soy Sauce from Beer Yeast Paste

Yuan Xiu Wang; Gui Xiang Zhang; Xiao Yan Song; Na Xin Sun; Yu Mei Li

doi:10.4028/www.scientific.net/AMR.518-523.205

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 518-523Extraction of Flavor Nucleotides for Soy Sauce...

Extraction of Flavor Nucleotides for Soy Sauce from Beer Yeast Paste

Abstract:

In this study, flavor nucleotides were extracted from beer yeast paste as flavor enhancer for soy sauce. RNA was extracted by concentrated saline method with single factor experiments and L9(34) matrix experiments, and then hydrolyzed by 5’-phosphodiesterase which was obtained from malt rootlets to gain 5’-nucleotides as flavor enhancer. Results showed that the optimal extraction conditions were as follows：12% yeast concentration, 100°C of extraction temperature, 10% of NaCl concentration and 4h of extraction time and the yield rate of RNA was 6.83%. The yield of 5’-nucleotide was 7.528mg/mL which was higher than other methods. When 5’-nucleotide was added to soy fermentation solution at the ratio of 2.5:1(v:v), taste of the new soy sauce products was much excellent.

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Advanced Materials Research (Volumes 518-523)

Pages:

205-209

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.518-523.205

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Online since:

May 2012

Authors:

Yuan Xiu Wang, Gui Xiang Zhang, Xiao Yan Song, Na Xin Sun, Yu Mei Li

Keywords:

Concentrated Saline, Flavor Nucleotides, Malt Root, Soy Sauce, Yeast Paste

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