酶促速熟过程中腐乳成分及微观结构的分析  

Micro-Character and Composition Analysis of Sufu Being Fermented by Enzyme

作　　者：张媛媛[1] 李立英[1] 汪建明[1] 

机构地区：[1]食品营养与安全教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2012年第1期9-13,共5页Journal of Tianjin University of Science & Technology

基　　金：天津市科技计划支撑项目(11ZCKFNC01800);天津科技大学科学研究基金资助项目(20100214)

摘　　要：通过研究酶促腐乳在成熟过程中的色度、蛋白质水解程度、微观结构的变化,分析添加酶制剂促熟对腐乳品质及微观结构的影响.利用扫描电子显微镜研究酶促速熟过程中腐乳的微观结构变化,通过电泳分析腐乳的蛋白质水解情况,采用中红外扫描研究酶促腐乳的成分,并与利民红方腐乳(对照样)进行对比.结果表明,酶促速熟腐乳的颜色、微观结构、蛋白水解度以及组成成分均与传统工艺生产的利民红方腐乳(对照样)基本相同,证明腐乳的加酶促进其成熟方法的可行性.Chroma values of the sufu inner, proteolysis degree and microstructure of the sufu during maturation were stud- ied so as to evaluate the quality and microstructure of sufu being fermented by enzyme. Microstructures of the sufu inner part were studied with scanning electronmicroscopy （SEM）. Proteolysis and constituents were analyzed with SDS-PEGA electro- phoresis and FTIR compared with the market sufu as the control. The results indicated that there was no significant difference between the accelerated maturation sufu and the traditional ones, which proved the feasibility of enzyme acceleration during sufu maturation.

关 键 词：腐乳 酶促 微观结构 

分 类 号：TS264.2[轻工技术与工程—发酵工程]