ABSTRACT
With the outbreak of the international financial crisis, the rising prices of defatted soybean has become a great burden for soy sauce producers. To reduce the cost, how to improve the protein utilization rate in soy sauce production has become the urgent needs for every enterprise (Zhang, H.Z. & Jiang, Y.J. 2008). Therefore, the objective of this work is to identify the proteins and peptides in the soy sauce residues, by SDS-PAGE and MALDI-TOF/TOF MS, and to hydrolyze the proteins by alcalase and cellulase. It will provide a basis for the construction of some effective enzymes to improve the soy sauce production efficiency and the protein utilization.
