二次回归正交旋转组合设计优化富含γ-氨基丁酸豆酱制曲工艺  

Optimization ofγ-aminobutyric acid bean paste koji making process through quadratic regression orthogonal rotational combination design method

作　　者：李冬龙 李拂晓 葛艳静 谢彩锋[1,2] 刘继栋[1,2] 杭方学[1,2] LI Donglong;LI Fuxiao;GE Yanjing;XIE Caifeng;LIU Jidong;HANG Fangxue(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Collaborative Innovation Center of Guangxi Sugarcane Industry,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西壮族自治区南宁530004 [2]蔗糖产业省部共建协同创新中心,广西大学,广西壮族自治区南宁530004

出　　处：《食品与发酵工业》2020年第24期159-166,共8页Food and Fermentation Industries

基　　金：广西自然科学基金面上项目(2018GXNSFAA050126)。

摘　　要：为开发一种富集γ-氨基丁酸的功能性豆酱,该研究采用二次回归正交旋转组合设计法对豆酱制曲工艺进行优化。结果表明,在添加9%(质量分数)糙米粉、6.1%(质量分数)蔗糖且制曲时间为65 h时,酱曲蛋白酶酶活、γ-氨基丁酸含量及谷氨酸含量分别为(592.13±25.01)U/g、(0.148±0.012)mg/g和(0.241±0.010)mg/g,与预测值基本吻合。在优化制曲阶段可保持较高酶活性的情况下实现γ-氨基丁酸的积累,可为富含γ-氨基丁酸功能性豆酱的开发提供借鉴。A quadratic regression orthogonal rotation combination design method was used to optimize soybean paste koji making process to develop a soybean paste product with highγ-aminobutyric acid content.The results indicated that after incubated in optimal culture containing(mass fraction)9%brown rice flour and 6.1%sucrose for 65 h,the protease activity,γ-aminobutyric acid and glutamate of paste koji were(592.13±25.01)U/g,(0.148±0.012)mg/g and(0.241±0.010)mg/g,respectively.The results of the present study demonstrated that the accumulation ofγ-aminobutyric acid could be achieved through optimization of the koji making process,and the results could provide a reference for the development of functional soybean paste rich inγ-aminobutyric acid.

关 键 词：Γ-氨基丁酸 制曲 豆酱 二次回归正交旋转组合设计 蛋白酶酶活 糙米 蔗糖 

分 类 号：TS264.24[轻工技术与工程—发酵工程]