低盐固态酱油酿造过程中蛋白质组分构成及变化规律的研究  

Composition and Transformation of Protein during the Fermentation of Low-salt Solid-state Soy Sauce

作　　者：韩亚芬[1] 巩欣[1] 马千苏 高浩渊[1] 程永强[1] 纪凤娣 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8期30-34,共5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：低盐固态酱油原料利用率低,废弃物酱油渣中残留大量蛋白质,造成极大的原料浪费。采用Osborne分级提取法,按照溶解性将蛋白质分类,通过分析酱油酿造过程中总蛋白及四种蛋白质组分的变化规律,发现酱油中氨基酸态氮的主要来源是清蛋白和谷蛋白,酱油渣中残留蛋白质组分主要为谷蛋白(74.21%),进一步分析表明:原料蒸煮过程中蛋白质变性过度和部分谷蛋白不易被酶水解是造成酱油渣中谷蛋白残留的主要原因。The utilization efficiency of raw materials during the production of low-salt solid-state soy sauce is low. Large quantities of protein left in soy sauce residue results in a huge waste of raw materials. Fermentation process of low-salt solid-state soy sauce is studied and protein is classified according to solubility based on the extracting method of Osborne. The variation of total protein and four protein components during the brewing of soy sauce is also investigated. The results show that albumin and glutelin are the main sources of amino acid nitrogen in soy sauce and the principal protein remained in soy sauce residue is glutelin （74. 21%）. Further analysis shows that, excessive denaturation of protein during the steaming process of raw materials and incomplete enzymatic hydrolysis of glutelin lead to the remaining of glutelin in the soy sauce residue.

关 键 词：低盐固态酱油 Osborne 蛋白质 谷蛋白 清蛋白 

分 类 号：TS264.21[轻工技术与工程—发酵工程]