Acidic protease brews good soy sauce

Acidic protease (Acidic proteinase) is a type of protease that acts on protein peptide bonds in an acidic environment and can hydrolyze proteins into amino acids, polypeptides and free amino acids. Acidic protease catalyzes the hydrolysis of proteins into amino acids in an acidic environment (pH 2.5-5.0). In the process of brewing, acidic protease hydrolyzes raw protein into amino acids, which are the prerequisite substances for generating the flavor components of liquor. Acidic protease plays the following 5 roles in the brewing of soy sauce
1. The enzymatic hydrolysis of protease can increase the content of amino nitrogen in the soy sauce, promote the fermentation process and the formation of its aroma and flavor substances.
2. Make up for the lack of enzymes in the koji, promote the decomposition of proteins in the raw materials of soy sauce and vinegar, strengthen the production process, and facilitate large-scale production.
3. It helps to improve the utilization rate of raw materials, save food, and reduce costs; it helps to increase production and stabilize product quality.
4. It can significantly shorten the brewing time of soy sauce and vinegar and improve production efficiency.
5. Improve product grade and enhance market competitiveness.
Among proteases, acidic proteases are special, being both endo- and exo-proteases. The mechanism of action of endo-proteases is to decompose peptide bonds into two parts, acid and amine, while exo-proteases can sequentially catalyze the hydrolysis of 3,5-phosphodiester bonds from the N-terminus of proteins or polypeptides. In the process of soy sauce brewing, acidic proteases can make up for the deficiency of enzymes in koji, promote the decomposition of proteins in raw materials, and promote the formation of aroma and flavor substances. This helps to improve the yield, quality stability and taste of soy sauce.