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Cereal Chem 49:208 - 211.  |  VIEW ARTICLE
Solubilization of Soybean Tempeh Constituents During Fermentation.

J. P. Van Buren, L. R. Hackler, and K. H. Steinkraus. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The solubility of tempeh solids in water reached 52%, and in 66% ethanol reached 28%, when followed during a 72-hr. fermentation period. The 66% ethanol-soluble components were mainly lipids, while the water-soluble components were rather evenly divided between crude protein, nitrogen-free extract (NFE), and lipids. At the end of the fermentation, two-thirds of the NFE and half the crude protein and fat had become water-soluble.

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