大豆水解产物对高盐稀态酱油种曲和成曲酶活力的影响
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摘要
以提高酱油种曲和成曲酶活力为目标,探讨大豆水解产物诱导高盐稀态酱油种曲和成曲酶活力的影响。研究采用正交试验进行优化,得出大豆水解最佳工艺条件为:大豆与水磨浆比例1∶6,水浴水解温度70℃,水浴水解时间50min,经冷冻干燥,获得大豆水解产物。添加0.5%大豆水解产物制备酱油种曲,酶活达17501U/g干基,比传统工艺(11058U/g干基)酶活提高了58.3%。在制备成曲时,经超滤获得分子量小于3000Da的大豆水解液,冷冻干燥后获得促发酵肽,添加量为0.5%,成曲酶活达1852U/g干基,比对照组(1205U/g干基)提高了53.7%,结果表明:大豆水解产物对广式高盐稀态酱油种曲和成曲酶活力的影响显著。
In order to increase the protease activity in seed koji and soy sauce koji,the effect of soybean hydrolysate on protease activity of seed koji and soy sauce koji in high-salt liquid-state soy sauce is studied.The optimum technology of soybean hydrolysate is obtained by orthogonal test,the results are the ratio of soybean and water of 1∶6,hydrolysis temperature of 70 ℃ and hydrolysis time of50 min,and then the soybean hydrolysate is obtained by freezing and drying.The protease activity of seed koji could reach 17501 U/g dry basis compared with traditional technology(11058 U/g dry basis),it is increased by 58.3% when the additive amount of soybean hydrolysate is 0.5%.The protease activity of soy sauce koji could reach 1852U/g dry basis compared with traditional technology(1205U/g dry basis),it is increased by 53.7% when the additive amount of fermentation-promoting peptides is 0.5%,which is obtained by freezing and drying of soybean hydrolysate with molecular weight less than 3000 Da.Therefore,soybean hydrolysate has a significant effect on protease activity of seed koji and soy sauce koji in high-salt liquid-state soy sauce.
In order to increase the protease activity in seed koji and soy sauce koji,the effect of soybean hydrolysate on protease activity of seed koji and soy sauce koji in high-salt liquid-state soy sauce is studied.The optimum technology of soybean hydrolysate is obtained by orthogonal test,the results are the ratio of soybean and water of 1∶6,hydrolysis temperature of 70 ℃ and hydrolysis time of50 min,and then the soybean hydrolysate is obtained by freezing and drying.The protease activity of seed koji could reach 17501 U/g dry basis compared with traditional technology(11058 U/g dry basis),it is increased by 58.3% when the additive amount of soybean hydrolysate is 0.5%.The protease activity of soy sauce koji could reach 1852U/g dry basis compared with traditional technology(1205U/g dry basis),it is increased by 53.7% when the additive amount of fermentation-promoting peptides is 0.5%,which is obtained by freezing and drying of soybean hydrolysate with molecular weight less than 3000 Da.Therefore,soybean hydrolysate has a significant effect on protease activity of seed koji and soy sauce koji in high-salt liquid-state soy sauce.
引文
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[10]Matsukawa T,Matsui Y,Yamada Y,et al.Peptides with mol.wt.<1500as nerve regeneration promoters[J].Journal of Psychiatry&Neuroscience,2010,35(4):330-332.
[2]杨兰.高盐稀态酱油发酵过程工艺优化及作用机理的研究[D].广州:华南理工大学,2010.
[3]赵雪松.酱油醪乳酸发酵的诱导法[J].中国调味品,1987(2):11-13,19.
[4]刘颖,王佳瑞,刘婧美,等.米曲霉制备高蛋白酶活力酱曲工艺探讨[J].现代食品科技,2009,25(9):997,1049-1051.
[5]沙慧琴,张彩莉,赵长新.米曲霉高产蛋白酶的工艺探索[J].中国酿造,2007(9):44-46,68.
[6]何涛,王瑞.酱油制曲关键工艺条件的研究[J].中国调味品,2013,38(1):69-72.
[7]Su,N W Lee,M H.Purification and characterization of a novel salt-tolerant Protease from Aspergillus sp.FC-10,a soy sauce koji mold[J].Journal of Industrial Microbiology&Biotechnology,2001,26(4):253-258.
[8]SB/T 10317-1999,蛋白酶活力测定法[S].
[9]苏伟,秦礼康,母应春,等.腐乳发酵过程中肽谱变化及其促生长性能初探[J].山地农业生物学报,2009,28(4):342-345.
[10]Matsukawa T,Matsui Y,Yamada Y,et al.Peptides with mol.wt.<1500as nerve regeneration promoters[J].Journal of Psychiatry&Neuroscience,2010,35(4):330-332.