低盐固态酱油原料蒸煮过程中蛋白质变性的研究  

Protein Denaturation During the Steaming Process of Low-salt Solid-state Soy Sauce

作　　者：韩亚芬[1] 程永强[1] 纪凤娣 高浩渊[1] 鲁绯 

机构地区：[1]植物源功能食品北京市重点实验室,中国农业大学食品科学与营养工程学院,北京100083 [2]北京一轻研究院,北京100075 [3]北京市食品及酿酒产品质量监督检验一站,北京100075

出　　处：《中国调味品》2015年第2期66-71,共6页China Condiment

基　　金：国家自然科学基金项目(31171738;31171739);国家"十二五"科技支撑计划项目(2012BAD34B03)

摘　　要：低盐固态酱油渣中残留大量蛋白质,造成极大的原料浪费。蒸料时蛋白变性过度不利于发酵中蛋白酶解,降低了原料利用率。基于Osborne分类法,研究了不同蒸煮条件下熟料蛋白质组分的变化规律。结果表明:蒸料后清蛋白和球蛋白首先部分转化为较难溶解的谷蛋白,随着加热程度的增强,谷蛋白转化为不溶的残渣蛋白,降低了熟料蛋白的可利用性。结合熟料消化率作为指标,确定了蛋白质变性适度的蒸煮条件为:80℃润水20min,125℃蒸煮5min,熟料消化率可达73.12%。对生产中提高低盐固态酱油的原料利用率提供了指导意义。Large quantities of protein remained in low-salt solid-state soy sauce residue result in a huge waste of raw materials. One of the reasons for the low utilization efficiency of protein materials might be the excessive denaturation of protein during steaming, which is disadvantageous for enzymatic degradation during fermentation. The variation of protein components under different steaming conditions is investigated based on Osborne＇s method. The results show that, after steaming, parts of albumin and globulin are initially converted into glutelin. As the heating degree increases, glutelin transforms into insoluble protein further, which terribly impaires the utilizability of protein in steamed materials. The steaming condition is optimized, indicated by the digestibility of steamed material. The best conditions for the steaming process, making protein denature moderately, are： moistened at 80 ℃ for 20 min, then steamed at 125 ℃ for 5 rain, under which the digestibility rate could reach 73.12;. It is of great significance to improving the utilization efficiency of protein materials in the production.

关 键 词：低盐固态酱油 蒸煮 蛋白质变性 Osborne 熟料消化率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]