曲种纤维素酶活力与酱油成分相关性的研究  

Correlation between cellulase activity of Aspergillus oryzae and composition of soy sauce

作　　者：鲁梅芳[1] 黒婷婷 曹小红[1] 王春玲[1] 

机构地区：[1]天津科技大学营养与食品卫生重点实验室,天津300457

出　　处：《中国酿造》2009年第9期55-59,共5页China Brewing

基　　金：天津市科技计划项目(07ZHNZNC03600)

摘　　要：目的:研究曲种纤维素酶活力与酱油成分的相关性。方法:测定大曲纤维素酶、蛋白酶、糖化酶的酶活力以及酱醪中无盐固形物、还原糖、氨基酸、全氮的含量。结果和讨论:通过以米曲霉3.042大曲为对照,确定了以A100-10大曲的纤维素酶活力为主要影响因子,使酱油发酵中的无盐固形物提高了2%～3%,还原糖提高1%～2%,氨基酸生成量提高了0.1%左右,氨基酸生成率提高了5.94%,因此,提高酱油生产菌株的纤维素酶活力,可有效的提高发酵酱油的质量,提高原料利用率及出油率。The correlation between cellulase activity of Aspergillus oryzae and composition of soy sauce was studied. The activities of cellulase, protease and glucoamylase of A. or3zae were detected, as well as the contents of salt - free solids, reducing sugars, amino acids and total nitrogen in soy sauce. The resuhs showed that the eellulase activity of A. oryzae A100 - 10 was a main factor affected the composition of soy sauce. For this reason, the contents of salt - free solids, reducing sugars and amino acids in soy sauce and the yield of amino acids were improved by 2 - 3% , 1 - 2% , 0.1% and 5.94% respectively, compared with A. oryzoe 3. 042. Therefore, the improvement of cellulase activity of A. oryzae could effectively increase the quality of soy sauce, the utilization rate of materials and the yield of soy sauce.

关 键 词：米曲霉A100—10 纤维素酶活力 氨基酸生成率 出油率 

分 类 号：TS201.3[轻工技术与工程—食品科学]