大豆水解产物对高盐稀态酱油种曲和成曲酶活力的影响  

Effect of Soybean Hydrolysate on Protease Activity of Seed Koji and Soy Sauce Koji in High-salt Liquid-state Soy Sauce

作　　者：潘平平[1] 邱琳[1] 黎尔纳[1] 邓开野[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2015年第9期21-25,共5页China Condiment

基　　金："广东高校特色调味品工程技术开发中心"开放课题(GCZX-B1103)

摘　　要：以提高酱油种曲和成曲酶活力为目标,探讨大豆水解产物诱导高盐稀态酱油种曲和成曲酶活力的影响。研究采用正交试验进行优化,得出大豆水解最佳工艺条件为:大豆与水磨浆比例1∶6,水浴水解温度70℃,水浴水解时间50min,经冷冻干燥,获得大豆水解产物。添加0.5%大豆水解产物制备酱油种曲,酶活达17501U/g干基,比传统工艺(11058U/g干基)酶活提高了58.3%。在制备成曲时,经超滤获得分子量小于3000Da的大豆水解液,冷冻干燥后获得促发酵肽,添加量为0.5%,成曲酶活达1852U/g干基,比对照组(1205U/g干基)提高了53.7%,结果表明:大豆水解产物对广式高盐稀态酱油种曲和成曲酶活力的影响显著。In order to increase the protease activity in seed koji and soy sauce koji,the effect of soybean hydrolysate on protease activity of seed koj i and soy sauce koj i in high-salt liquid-state soy sauce is studied.The optimum technology of soybean hydrolysate is obtained by orthogonal test,the results are the ratio of soybean and water of 1∶6 ,hydrolysis temperature of 70 ℃ and hydrolysis time of 50 min,and then the soybean hydrolysate is obtained by freezing and drying.The protease activity of seed koji could reach 17501 U/g dry basis compared with traditional technology （11058 U/g dry basis）,it is increased by 58.3% when the additive amount of soybean hydrolysate is 0.5%.The protease activity of soy sauce koji could reach 1852 U/g dry basis compared with traditional technology （1205 U/g dry basis）,it is increased by 53.7% when the additive amount of fermentation-promoting peptides is 0 .5%,which is obtained by freezing and drying of soybean hydrolysate with molecular weight less than 3000 Da.Therefore,soybean hydrolysate has a significant effect on protease activity of seed koji and soy sauce koji in high-salt liquid-state soy sauce.

关 键 词：大豆水解产物 种曲 酱油成曲 酶活力 

分 类 号：TS264.21[轻工技术与工程—发酵工程]