马氏珍珠贝肉固体发酵制曲条件的优化  

Optimization of the Processing Conditions for Pinctada Martensi Koji

作　　者：夏克胜[1] 赵谋明[1] 崔春[1] 章超桦[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东海洋大学食品科技学院,广东湛江524005

出　　处：《现代食品科技》2011年第12期1472-1475,共4页Modern Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金资助(贝类;47);广东省中国科学院全面战略合作项目(2010A090100023);"十二五"国家科技支撑计划项目(2011BAD23B01)

摘　　要：以马氏珍珠贝为米曲霉制曲原料,蛋白酶活力为指标,研究了珍珠贝蒸煮条件、曲料碳源、曲料初始水分含量、培养温度、培养时间对成曲中性和酸性蛋白酶活力的影响。结果表明,米曲霉珍珠贝固体发酵制曲的最优条件为:珍珠贝肉121℃蒸煮10 min、曲料初始水分51.89%(m/m)、曲精接种量0.5%(m/m)、培养温度32℃、培养时间46 h、珍珠贝肉:面粉=3:1(m/m)。在此条件下,珍珠贝肉成曲的中性蛋白酶活力可达1494 U/g。成曲在53℃,pH 7.0,料水比1:2.5,酶解36 h,酶解液蛋白回收率可达66.83%,水解度为63.42%,酶解产物鲜甜味突出。The koji-making conditions ofAspergillus oryzae cultivated with Pinctada martensi were optimized and the effects of stewing conditions, addition of carbon, initial moisture content of the koji, culture time and temperature on protease activity were studied. The results showed that the optimum koji-making conditions were as follows： Pinctada martensi cooking tempreature 121 ℃, cooking time 10 min, initial moisture content 51.89%, inoculum size 0.5%, culture temperature 32℃, culture time 46 h, and flour content 25%. Under the above conditons, the neutral protease activity ofkoji was 1494 U/g. The conditions for enzymatic hydrolysis were： temperature 53 ℃, pH 7.0, feed ratio 1：2.5, and reaction time 36 h, under which recovery of protein was 66.83% and DH was 63.42%.

关 键 词：米曲霉 马氏珍珠贝 制曲 蛋白酶活力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]