真菌豆乳凝固酶的筛选及其凝固豆乳的工艺条件研究  

SELECTION OF FUNGAL SOYMILK CLOTTING ENZYME AND ITS COAGULATION CONDITION

作　　者：鲍松林[1] 虞炳钧[1] 吴琴芳 

机构地区：[1]浙江工业大学轻工系

出　　处：《微生物学通报》1996年第4期214-216,共3页Microbiology China

基　　金：浙江工业大学科技发展基金

摘　　要：筛选获得ＳＣＥ２豆乳凝固酶，在固态发酵时的产酶量为１２８ｕ／ｇ干麸皮。采用正交试验法对ＳＣＥ２凝固豆乳的工艺条件进行优化，结果表明，控制凝固温度６９℃、自然ｐＨ（６．１）、加酶终浓度３ｕ／ｍｌ豆乳时，蛋白质凝固率和固形物收率分别高达８８４％和８１０％。微生物酶凝固豆乳应用于传统豆腐乳制作使生产周期相对缩短了２０４％。The yield of soymilk clotting enzyme SCE2 by sufu starter reached 128 U / g dry bran while on solid state fermentation (SSF). The optimum condition of coagulating soymilk by SCE2 was obtained from orthogonal test. While coagulating temperature was controlled at 69℃, pH natural. and final concentration of enzyme at 3 U / ml soymilk; The recovery of soy protein and soymilk solids reached 88.4% and 81 .0% respectively. The application of soymilk clotting enzyme SCE2 on sufu process shortened the period of sufu fermentation by 20.4%.

关 键 词：豆乳凝固酶 豆乳 凝固 真菌 筛选 工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.59[轻工技术与工程—食品科学与工程]