甜面酱保温发酵过程中酶活的变化规律  

Dynamics of Enzyme Activity of Sweet Flour Paste During the Insulation Fermentation

作　　者：张静[1] 邓静[1] 吴华昌[1] 赵长青[1] 邹伟[1] 石娇娇[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与发酵科技》2014年第3期32-35,共4页Food and Fermentation Science & Technology

基　　金：2012年地方高校国家级大学生创新创业训练计划项目(201210622010);四川自贡市科技计划项目(2012H11);四川理工学院特色学科建设方向培育项目;四川理工学院人才引进项目(2012RC12)

摘　　要：在甜面酱保温发酵过程中,通过研究不同发酵时期样品中淀粉酶、蛋白酶、纤维素酶和多酚氧化酶活性的变化规律,以期探明保温发酵对甜面酱发酵过程的影响。结果表明:淀粉酶、纤维素酶和多酚氧化酶的活力均随着发酵的进行而逐渐降低。三类蛋白酶在整个发酵过程中变化趋势相似,均为先下降后小幅回升,而后逐渐降低,其中酸性蛋白酶的活力均最高,其次是中性蛋白酶,活力最低的是碱性蛋白酶。In order to explore the effect of insulation fermentation on sweet flour paste , the change of enzymes in-cluding amylase, protease, cellulase and polyphenol oxidase were investigated during different stages of sweet flour paste fermentation. The results show that： the amylase, cellulase and polyphenol oxidase activity were reduced gradually along with the fermentation process. The change tendency of three kinds of protease in the fermentation process is similar, all first declined, then rebounded slightly,and then decreased. The acid protease activity was the highest, followed by neutral protease, alkaline protease activity was the lowest.

关 键 词：甜面酱 保温发酵 酶活 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]