水果对提高复合植物酵素中淀粉酶活性的作用研究  

The effect of fruit on amylase activity of compound plant enzyme

作　　者：高雪[1] 李新华[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《食品科技》2014年第6期43-46,共4页Food Science and Technology

摘　　要：以活性干酵母和米曲霉为发酵剂制备的糙米酵素和大豆酵素为原料,将糙米酵素与大豆酵素等量混合加入苹果、桔子、梨3种水果进行后发酵,制备复合植物酵素。对比结果说明,苹果对植物酵素中淀粉酶活性的促进作用最大,梨次之,桔子对复合酵素中淀粉酶活性没有促进作用。以淀粉酶活性为试验指标,通过单因素和正交试验,筛选最适发酵条件,试验证明,在苹果加入量40%、发酵时间30 h、发酵温度为32℃时,植物酵素淀粉酶活性大幅提高,达到1835.79 U/g。The brown rice enzyme was prepared, which was made of the germinated brown rice and the yeast. The soybean enzyme was prepared, which was made of the soybean meal, bran and Aspergillus oryzae. The compound plant enzyme was made of same amount of brown rice enzyme and soybean enzyme before adding apples, pears and oranges. Comparison experiment shows that apple is closely related to the amylase activity of compound plant enzyme, pear has less effect, orange doesn＇t have much impact on the amylase activity. The optical conditions for fermentation of compound plant enzyme were determined by the index of amylase activity and the design of orthogonal test. The experiment results indicated that the optimal conditions for fermentation of compound plant enzyme were apple addition quantity 40%, fermentation time 30 h, and fermentation temperature 32 ℃ and the amylase activity was 1835.79 U/g.

关 键 词：糙米酵素 大豆酵素 复合植物酵素 淀粉酶活 

分 类 号：TS201.3[轻工技术与工程—食品科学]