蛋白酶酶解酱油沉淀的工艺研究  

Hydrolysis of soy sauce sediment by proteases

作　　者：赵聪聪[1] 纪凤娣[2] 鲁绯 曹妍[2] 范红玲[2] 卢佳[1] 程永强[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050 [3]北京一轻研究院,北京101111

出　　处：《中国酿造》2011年第9期107-111,共5页China Brewing

基　　金：北京市优秀人才资助课题(PYZZ091021001930);科技部"科技人员服务企业项目"(2009GJA00020)

摘　　要：对蛋白酶酶解低盐固态和原池浇淋2种酿造工艺的酱油沉淀进行了研究,分析了中性蛋白酶的加酶量、pH值、酶解时间、料液比对蛋白质水解度的影响,并通过正交试验优化了中性蛋白酶酶解酱油沉淀的工艺条件,确定了工艺参数。其最佳工艺条件为原池浇淋酱油沉淀的最佳酶解条件为料液比1∶3,酶解6h,加酶量为4000U/g原料,pH值为6.5,水解度可达到43.8%;低盐固态酱油沉淀的最佳酶解条件为料液比1∶3,酶解8h,加酶量为6000U/g原料,pH值为6.5,水解度可达到53.8%。方差分析表明,4因素均对水解度有显著影响。利用中性蛋白酶可较有效地酶解酱油沉淀。The effect ofproteases on soy sauce sediment in spraying-extraction-in-pool （SEIP） soy sauce and low-salt solid-fermentation （LSSF） soy sauce was studied. The parameters including enzyme dosage, pH value, hydrolysis time and ratio of material to liquid （RML） on hydrolysis were investigated. The optimal conditions of enzymatic hydrolysis for neutrase on SEIP sediment were obtained as follows： the ratio of material to liquid 1： 3, hydrolysis time 6h, dosage of enzyme 4000U/g and pH value 6. Under these conditions, the degree of hydrolysis （DH） was 43.8%. The optimal conditions of enzymatic hydrolysis for neutrase on LSSF sediment were as follows： the ratio of material to liquid 1： 3, hydrolysis time 8h, dosage of enzyme 6000U/g and pH value 6.5. Under these conditions, the DH was 53.8%. Orthogonal design and analysis of avariance （ANOVA） were adopted, results indicated that effects of those factors were notable （p 〈0.05）. The results indicated that neutrase can hydrolyze soy sauce sediment effectively.

关 键 词：蛋白酶 酶解 酱油沉淀 水解度 

分 类 号：TS261.9[轻工技术与工程—发酵工程]