不同菌种发酵黄豆酱的氨基酸态氮的研究  

Amino acid nitrogen in soybean paste fermented by different mould

作　　者：康蕾[1] 胡茂丰[2] 刘素纯[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《中国酿造》2014年第9期30-33,共4页China Brewing

基　　金：湖南省科技计划项目(2012NK3072)

摘　　要：通过对三种常用于黄豆酱制曲的菌种(即米曲霉、根霉和高大毛霉)制备黄豆酱,分别对三种菌的蛋白酶活性和蛋白组分以及酱醅的氨基酸态氮含量进行比较。结果表明,米曲霉的蛋白酶活力大于根霉和高大毛霉,蛋白质组分比高大毛霉和根霉的更为复杂,且米曲霉制得的黄豆酱氨基酸态氮含量较二者高。Using Aspergillus oryzae,Rhizopus sp.and Mucor mucedo to produce soybean paste,protease activity in three moulds,the protein components and amino acid nitrogen content in soybean paste fermented by three moulds were compared.The results showed that the protease activity of A.oryzae was greater than Rhizopus and M.mucedo,the protein components was more complex than Rhizopus and M.mucedo; and amino acid nitrogen content of soybean paste produced by A.oryzae was higher than the other two.

关 键 词：米曲霉 根霉 高大毛霉 蛋白酶 氨基酸态氮 电泳 

分 类 号：TS264.2[轻工技术与工程—发酵工程]