摘要
目的:研究红曲发酵过程中产生的5种消化酶的动态变化。方法:采用紫外分光光度法检测红曲发酵第(1~90)天样品淀粉酶、蛋白酶、糖化酶、脂肪酶和纤维素酶的酶活力。结果:淀粉酶、蛋白酶、糖化酶和脂肪酶活力在发酵第75天时达到最高,酶活力分别为2.25、137.5、400.1、2.996 U/g。纤维素酶活力在发酵第22天时达到最高,酶活力为34.85 U/g。结论:固态发酵红曲发酵过程中产生的5种消化酶存在规律性变化。
Objective： It was investigated the five digestive enzymes of red yeast rice in the fermentation process. Methods： The amylase, protease, glucoamylase, lipase and cellulase activities of the fermentation samples from 1 d to 90 d were assayed by ultraviolet spectrophotometry. Results： The amylase, protease, glucoarnylase and lipase activities reached the highest value at 75 d fermentation, and the values were 2.25, 137.5, 400.1, 2.996 U/g. Cellulase activities reached the highest value at 22 d fermentation, and the value was 34.85 U/g. Conclusion： It was found that there were regular changes of five digestive enzymes of red yeast rice in the fermentation process.
出处
《食品科技》
CAS
北大核心
2017年第5期14-18,共5页
Food Science and Technology
基金
国家中医药管理局公益性行业科研专项(201507004)
四川省科技厅苗子工程项目(2016RZ0037)
关键词
红曲
消化酶
酶活力
动态分析
red yeast rice
digestive enzyme
enzyme activity
dynamic analysis
