腐乳在发酵过程中脂肪酶活力变化研究  

Evolution of lipase activity during sufu ripening process

作　　者：李蓓[1] 衣杰荣[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第10期261-263,272,共4页Science and Technology of Food Industry

摘　　要：研究了雅致放射毛霉脂肪酶的酶学特性及其脂肪酶活力在腐乳发酵过程中的变化,和对脂肪水解作用的程度。研究发现,雅致放射毛霉脂肪酶的最适作用温度为40℃,最适pH为7.0。对腐乳在发酵不同阶段的pH,酸值,脂肪含量以及脂肪酶活力的研究中发现,腐乳在毛坯阶段其脂肪酶活力最高,自盐坯阶段起,脂肪酶活力一直呈下降的趋势。而脂肪含量在白坯、毛坯和盐坯(扣除盐分重量)阶段基本保持不变,在后期发酵阶段呈现下降的趋势。pH随着后期发酵的进行呈现出下降的趋势,脂肪酸值则呈现出相反的趋势,逐步上升。Lipase characteristics, lipase activity and lipolysis of sufu fermented by Actinomucor elegans （AS） 3.27 were investigated. It was found that the optimum temperature and pH of AS 3.27 was 40℃ and 7.0, respectively. Lipase activity of AS 3.27 during the ripening process was determined, as well as sufu pH, acid degree value （ADV） and fat content of different stage during mature process. The results showed the highest lipase activity appeared in fresh pehtze. From the salt pehtze stage, lipase activity began to decrease. The fat content of sufu, fresh pehtze and salt pehtze （in which the salt content was excluded） were almost the same. During the ripening process, the fat content and pH decreased gradually while the acid degree value increased.

关 键 词：雅致放射毛酶 脂肪酶活力 最适作用温度 最适作用pH 脂肪酸值 PH 脂肪含量 

分 类 号：TS201.3[轻工技术与工程—食品科学]