In order to evaluate three different methods for DNA extraction (CTAB, DNeasy Plant Mini Kit and Wizard DNA Clean-up Resin system), the yields of DNA extracted from soyproducts and the copy numbers of lectin genes amplified by quantitative PCR were compared. Fermented foods, such as miso and nattou, gave poor yields of DNA and low copy numbers with any method. However atsu-age and kinugoshi-tof...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...

Whey, a valuable by-product of cheese manufacture, is the liquid fraction drained from the curd. Recently, the biological properties of individual whey constituents, such as a-lactalbumin (a-La) and b-lactoglobulin (b-Lg), lactoperoxidase (LP), lactoferrin (LF), glycomacropeptide (GMP) and immunoglobulins (IgGs), have become a focus of commercial interest as potential ingredients of so-called f...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...

A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...