摘要
以大豆为原料接入米曲霉菌制备的酱曲,加水发酵制作豆酱。考察加水量、发酵时间、发酵温度对ACE活性抑制率的影响,得到最适加水量为175%,发酵时间为12d,发酵温度为50℃。最适条件做验证实验,得到的ACE活性抑制率为40·25%。以此条件制作的豆酱中亲水性氨基酸Asp、Glu、Arg、Leu之和占氨基酸总量的51·06%。
The condition of soybean fermentation was studied.The trend of the ACE inhibitory activity was determined by UV spectrophotometric.The optimal fermentation conditions of soybean were：fermentation time 12d,water addition 175%,and fermentation temperature 50℃.The ACE inhibitory activity of soybean paste was 40.25%.Through composition analysis of the amino acid hydrolysis,hydrophilic amino acids account for the main component.Asp,Glu,Arg,Leu content account for 51.06% of the total.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期153-154,157,共3页
Science and Technology of Food Industry
基金
黑龙江省科技厅攻关项目(GA06B402-08-5)
关键词
豆酱
发酵条件
ACE活性抑制率
亲水性氨基酸
soybean
fermentation condition
ACE inhibitory activity
hydrophilic amino acids
