生姜蛋白酶辅助金线鱼腐乳发酵工艺优化及理化性质研究  

Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease

作　　者：罗璇 马才学 沈瑞敏 LUO Xuan;MA Caixue;SHEN Ruimin(School of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《中国酿造》2024年第1期216-221,共6页China Brewing

基　　金：湖北省教育厅科研项目(B2021379)。

摘　　要：该试验以金线鱼鱼糜为原料,接种雅致放射性毛霉(Actinomucor elegans),辅助添加生姜蛋白酶制作金线鱼腐乳。采用单因素及响应面试验优化前发酵条件;在后发酵时期添加生姜蛋白酶(70 m L/500 g盐坯),检测后发酵时期腐乳理化指标的变化趋势,评价生姜蛋白酶效果。结果表明,前发酵过程中,金线鱼腐乳的氨基酸态氮含量逐渐上升,大分子蛋白降解为小分子多肽,最佳前发酵工艺为发酵时间78 h、发酵温度27℃、菌悬液接种量5.4%,优化得到的金线鱼腐乳毛坯的最大蛋白酶活为55.46 U/g。后发酵中添加了生姜蛋白酶的试验组的氨基酸态氮含量显著高于空白组,pH值比空白组稍低,可溶性固形物含量与空白组的变化规律相差无几,证明生姜蛋白酶酶解效果显著。In this experiment,goldthread fish sufu was prepared from fillet surimi with inoculation of Actinomucor elegans and supplement of ginger protease.The pre-fermentation conditions were optimized by single factor and response surface tests.In the post-fermentation period,ginger protease(70 ml/500 g pehtze)was added,the change rules of physicochemical indexes of fish sufu during post-fermentation were detected and the effect of ginger protease was evaluated.The results showed that during the pre-fermentation process,the amino acid nitrogen content of sufu gradually increased,and the macromolecular protein was degraded into small molecular polypeptide.The optimal pre-fermentation technology were fermentation time 78 h,temperature 27℃,and bacterial suspension inoculum 5.4%.Under the condition,the maxmum protease activity of fish sufu pehtze was 55.45 U/g.The amino acid nitrogen content of the experimental group supplemented with ginger protease was significantly higher than that of the blank group,the pH value was slightly lower than that of the blank group,and the soluble solid content was similar to that of the blank group,which proved that ginger protease had a remarkable enzymatic hydrolysis effect.

关 键 词：生姜蛋白酶 金线鱼腐乳 响应面法 氨基酸态氮 

分 类 号：TS264.2[轻工技术与工程—发酵工程]