Fermented Soybean Meal Transformed into Protein-Rich Superfood
Researchers wanted to make fermented soybean meal more nutritious by breaking down its proteins more effectively. They used specific enzymes (neutral proteinase, acidic proteinase, and cellulase) to see how they could increase the breakdown of soybean proteins. They found that using the right amounts of these enzymes (20 U/g neutral proteinase, 20 U/g acidic proteinase, and 6 U/g cellulase) increased the protein breakdown from 9.32% to 19.65%. This means that the enzymes significantly improved the breakdown of soybean protein, making it more digestible and beneficial.