毛霉蛋白酶在腐乳成熟中的作用  

Contribution of Mucor proteases to sufu maturation

作　　者：李理[1] 杨晓泉[1] 赵谋明[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《中国酿造》2005年第4期18-21,共4页China Brewing

基　　金：广东省科技攻关项目资助(2003C20408)

摘　　要：采用SDS-PAGE与ESI-MS相结合的方法研究了毛霉蛋白酶和Alcalase蛋白酶对SPI的酶促降解作用,研究结果表明,Alcalase是一种典型的内切型蛋白酶,它能在1h内催化大豆蛋白降解为分子量10000D以下的肽段,但降解产物容易相互聚合而沉淀,毛霉蛋白酶则具有较强的肽酶活性,能够以大豆蛋白或多肽为底物酶促降解生成多量的水溶性肽,为后期嗜盐菌的生长提供了可供利用的速效氮素营养,毛霉蛋白酶还具有消除苦味、形成鲜味物质的作用,与腐乳风味形成有关。The enzymic degradation of SPI by Mucor proteases and Alcalase was studied with SDS-PAGE and ESI-MS in this paper. The result showed that Alcalase was a typical endo-acting proteinase and could degrade soy protein to peptide less than 10,000 D, but the production were easily to aggregate and then deposit. Mucor proteases with strong peptidase activity could degrade soy protein or polypeptide into water-soluble peptide, which was rapid nitrogen nutrition for halophilic microbes later. Mucor proteases of bitterness eliminating and flavor forming were related to sufu flavor.

关 键 词：腐乳 毛霉蛋白酶 ALCALASE蛋白酶 多肽 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS214.2[轻工技术与工程—食品科学与工程]