摘要
为开发一种富集γ-氨基丁酸的功能性豆酱,该研究采用二次回归正交旋转组合设计法对豆酱制曲工艺进行优化。结果表明,在添加9%(质量分数)糙米粉、6.1%(质量分数)蔗糖且制曲时间为65 h时,酱曲蛋白酶酶活、γ-氨基丁酸含量及谷氨酸含量分别为(592.13±25.01)U/g、(0.148±0.012)mg/g和(0.241±0.010)mg/g,与预测值基本吻合。在优化制曲阶段可保持较高酶活性的情况下实现γ-氨基丁酸的积累,可为富含γ-氨基丁酸功能性豆酱的开发提供借鉴。
A quadratic regression orthogonal rotation combination design method was used to optimize soybean paste koji making process to develop a soybean paste product with highγ-aminobutyric acid content.The results indicated that after incubated in optimal culture containing(mass fraction)9%brown rice flour and 6.1%sucrose for 65 h,the protease activity,γ-aminobutyric acid and glutamate of paste koji were(592.13±25.01)U/g,(0.148±0.012)mg/g and(0.241±0.010)mg/g,respectively.The results of the present study demonstrated that the accumulation ofγ-aminobutyric acid could be achieved through optimization of the koji making process,and the results could provide a reference for the development of functional soybean paste rich inγ-aminobutyric acid.
作者
李冬龙
李拂晓
葛艳静
谢彩锋
刘继栋
杭方学
LI Donglong;LI Fuxiao;GE Yanjing;XIE Caifeng;LIU Jidong;HANG Fangxue(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Collaborative Innovation Center of Guangxi Sugarcane Industry,Guangxi University,Nanning 530004,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第24期159-166,共8页
Food and Fermentation Industries
基金
广西自然科学基金面上项目(2018GXNSFAA050126)。
关键词
Γ-氨基丁酸
制曲
豆酱
二次回归正交旋转组合设计
蛋白酶酶活
糙米
蔗糖
γ-aminobutyric acid
koji making
soybean paste
quadratic rotation-orthogonal composite experimental design
protease activity
brown rice
sucrose
