以蛋白酶和β-葡萄糖苷酶活性评价淡豆豉发酵工艺  

The Evaluation of the Fermentation Process of Sojae Semen Praeparatum Based on the Activity of Protease or β-Glucosidase

作　　者：王萍 陈丽艳 孙银玲 任善崇 曹阳 王伟明 WANG Ping;CHEN Liyan;SUN Yinling;REN Shanchong;CAO Yang;WANG Weiming(Heilongjiang Academy of Chinese Medical Sciences,Harbin 150036)

机构地区：[1]黑龙江省中医药科学院,哈尔滨150036

出　　处：《食品工业》2020年第11期29-33,共5页The Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-21);黑龙江省中医药科研项目(ZHY18-036);黑龙江省应用技术研究与开发计划引导项目(GA17C013)。

摘　　要：通过以蛋白酶和β-葡萄糖苷酶活性的考察指标,对淡豆豉发酵工艺优化,为提高品质和深入研究及产业化提供依据。采用福林酚法测定蛋白酶,以对硝基苯酚-β-D-葡萄糖苷为底物的比色法,测定β-葡萄糖苷酶的活性,评价分别以黄豆或黑豆为基质,用伞枝梨头霉、米曲霉和枯草芽孢杆菌发酵的淡豆豉品质。结果表明,以枯草芽孢杆菌为发酵菌种,以黑豆为基质制备的淡豆豉,最佳发酵条件为,先经37℃发酵7 d,经42℃发酵6 d,蛋白酶活性较高,为1590.24 IU/g,与黄豆基质的差异不显著。黑豆为基质,以伞枝梨头霉和米曲霉作为联合发酵菌,最佳发酵条件为,先经28℃发酵7 d,经42℃发酵3 d,β-葡萄糖苷酶活性达到47.15 IU/g,优于黄豆基质。发酵菌种、基质和条件不同,对淡豆豉的品质影响较大。多菌种联合发酵对品质提高具有实际意义。With the activity of protease orβ-glucosidase as the evaluation index,the fermentation process of Sojae Semen Praeparatum was optimized,which provided basis for improving the quality,deep investigation and industrialization of Sojae Semen Praeparatum.Forinol method was utilized to determine the protease activity,while colorimetric method using p-nitrophenol-β-D-glucosin as the substrate was applied to determine theβ-glucosidase activity.The quality of Sojae Semen Praeparatum,which was fermented from Absidia corymbifera,Aspergillus oryzae and Bacillus subtilis with the soybeans or black beans as the substrates,respectively,was evaluated.The results showed that with Bacillus subtilis as the fermentation strain and the black beans as the fermentation substrate,the optimal fermentation condition was Sojae Semen Praeparatum fermented for 7 d at 37℃and then 6 d at 42℃,the protease activity reached a higher value 1590.24 IU/g,which was not remarkably different from the case in which the soybeans were used as the substrate.When black beans taken as the substrate,and Aspergillus oryzae and Bacillus subtilis taken as the combined fermentation strains,the optimal fermentation condition was Sojae Semen Praeparatum fermented for 7 d at 28℃and 3 d at 42℃,theβ-glucosidase activity was 47.15 IU/g,which was better than the case in which the soybeans were taken as the substrate.The difference of fermentation strains,substrates and conditions had a great influence on the quality of Sojae Semen Praeparatum.Multi-strain combined fermentation had a certain practical significance for improving the quality.

关 键 词：单菌种 双菌种 淡豆豉 蛋白酶活性 β-葡萄糖苷酶活性 

分 类 号：TQ461[化学工程—制药化工]