| 酱油制曲过程中大豆皂甙的变化与大豆皂甙酶解的比较 |
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| 引用本文： | 田晶,徐龙权,王继红,金凤燮.酱油制曲过程中大豆皂甙的变化与大豆皂甙酶解的比较[J].大连工业大学学报,2001,20(2). |
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| 作者姓名： | 田晶 徐龙权 王继红 金凤燮 |
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| 基金项目： | 辽宁省大连市青年科技基金 |
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| 摘 要： | 研究了两种菌曲Aspergillusoryzae 39s、42s所制酱油曲子中大豆皂甙的变化以及由菌种Aspergillusoryzae 39s、42s和Aspergillusniger 848s提取的酶液水解大豆皂甙的情况。大豆皂甙在制曲过程中产生的新皂甙与大豆皂甙酶解后产生的新皂甙很相似 ,说明大豆皂甙在制曲过程中的变化机理与大豆皂甙酶解作用机理是相同的
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| 关 键 词： | 大豆皂甙 酶解 酱油 制曲 |
Comparison between enzyme hydrolysis of soybean saponin and its change in soy sauce koji making |
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| Abstract: | We have studied the change of soybean saponin in soy sauce koji making from Aspergillus oryzae 39s and 42s. We have also studied the enzyme hydrolysis of soybean saponin and the new soybean saponin containing lower sugar soybean saponin. Enzyme extracted from three strains such as Aspergillus niger 848s, Aspergillus oryzae 39s and Aspergillus oryzae 42s are used to hydrolyze soybean saponin. The new saponin produced from sauce making is similar to the production of enzyme hydrolysis, which shows that the mechanisms of sauce koji making and enzyme hydrolysis of soybean saponin are similar. |
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| Keywords: | soybean saponin enzyme hydrolysis soy sauce koji making |
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