PROTEOLYSIS OF TOFU-MISOZUKE DURING RIPEN ING .1. STUDIES ON TOFU-MISOZUKE PREPARED IN FUKUOKA PREFECTURE

The development in taste and texture of Tofu-misozuke, soybean curd fe rmented in mise (soybean paste) in Fukuoka prefecture, was studied. It was revealed from sensory tests that cheese-like taste developed in T ofu-misozuke during ripening. A decrease of rheometric hardness was al so observed during ripening. The ratio of water-soluble nitrogen to th e total nitrogen was 13% before ripening and it increased to 41% after 2 days ripening, and then reached 46% after 8 days ripening. The amou nt of free amino acids in TCA soluble fractions increased during ripen ing, and arginine, glutamic acid, lysine and leucine were mainly detec ted in them. We also observed by electrophoresis that proteolysis took place with the constituent proteins of tofu during ripening. Some pol ypeptide bands such as beta-conglycinin subunit and acid subunit of gl ycinin disappeared and bands of less than 20 kd increased. Scanning el ectron microscopic analysis showed a gradual disintegration of the net work structure of tofu protein.