摘要
酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。蛋白酶是米曲霉分泌的最重要的一种酶,它将大豆蛋白质水解成多肽及氨基酸,使酱油营养丰富、鲜味独特。在制曲过程中添加的蛋白酶量对成曲酶活的影响各不相同,其中加入原料重量0.008%的蛋白酶效果最好,使成曲酶活提高了2.2%。而其他浓度的添加量则对成曲酶活的提高产生了抑制作用。
Koji making is a processing including the growth ofAspergillus oryzae, enzyme secretion and enzymolysis of substrates. Protease is the most important enzyme secreted by A. oryzae, which can hydrolyze soy proteins into polypeptides and amino acids, consequently make soy sauce be a nutritional condiment with special flavor. The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount. The best result was obtained when protease was added as 0.008% （w/w）of raw material, by which the enzymatic activity increased 2.2%. But other addition amounts of protease decreased the enzymatic activity of mature koji.
出处
《中国酿造》
CAS
北大核心
2007年第11期43-44,共2页
China Brewing
基金
河北省生物工程重点学科资助
河北省生物学强势特色学科资助
关键词
酱油制曲
酶活力
蛋白酶
koji making
enzymatic activity
protease
