Description
Tempeh‑style structuring uses Rhizopus enzymes to gelatinize starches and cross‑link plant proteins, producing a firm, meat‑like matrix.
Technical
During fermentation, Rhizopus oligosporus secretes glucoamylase to hydrolyze starches into glucose and proteases to cleave protein chains. The released sugars and amino acids serve as substrates for further enzymatic reactions, while the proteases generate reactive peptide termini that cross‑link, forming a cohesive network. The process also lowers pH through organic acid production, optimizing enzyme activity and inhibiting spoilage organisms.
Science
Primary Reaction
Enzymatic hydrolysis of starches and proteins by Rhizopus leading to cross‑linking and matrix formation
Sensory Profile
Aroma ()
earthynuttyyeastyumamislightly sweetmushroom-likefermented