高盐稀态酱油酿造过程中蛋白质降解规律的研究  

Study on Protein Degradation Rules During the Fermentation of High-salt Diluted Soy Sauce

作　　者：李丹[1] 崔春[1] 王娅琴[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2010年第9期24-28,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(No.2007BAK36B0);广东省科技计划工业攻关项目(No.2007A010900001);广东省科技计划项目(No.2008A010900001);十一五科技支撑计划项目(2008BAI63B06;2009BADB9B05)

摘　　要：以高盐稀态酱油为研究对象,分析酿造过程中酱液的全氮、氨基酸态氮、肽分子量分布的变化情况,结合其与pH值、总酸、盐含量以及酱醪蛋白酶活力变化的相关性,探讨其蛋白质降解规律。结果表明:环境温度30℃左右,盐水浓度24°Bé/20℃条件下,在发酵前15天各指标均发生显著变化。中性和酸性蛋白酶活力与全氮和氨基酸态氮的变化均具有极显著负相关性(P<0.01)。不同发酵阶段样品肽分子量以3～10ku为主,约占60%～70%。在发酵前15天,各肽段所占总肽量比例变化显著,之后基本保持动态平衡或略有变化。在整个酿造过程中酱液肽分子量分布整体上呈现一种复杂的动态变化规律。This paper studied the high -salt diluted soy sauce. We have analyzed the sauce liquid＇s changes of the total nitrogen, amino acid nitrogen, molecular weight distribution of peptides during the fermentation process, and combined the correlation of pH value, total acid, salt content and sauce mash g protease activity with the changes to reveal the rules of protein degradation. The results showed that： under the conditions of environment temperature a- bout 30℃ and brine concentration with 24°Be per 20℃ , all the indicators changed significantly during the first 15 days. Neutral and acid protease activity had significant negative correlation with changes in total nitrogen and amino acid nitrogen（P 〈 0.01 ）. Molecular weight of peptides mainly contained 3 - 10ku, accounting for 60% to 70 %. During the first 15 fermentation days, all peptide segments ratio between total had significant changes, thereafter with a slight change or maintain a homeostasis under different fermentation stages. Totally, sauce liquid＇s molecular weight distribution of peptide presented a complex dynamic variation throughout the brewing process.

关 键 词：酱油 蛋白质降解 蛋白酶活力 肽分子量分布 规律 

分 类 号：TS264.21[轻工技术与工程—发酵工程]