| 微生物蛋白酶在腐乳生产中的应用研究进展 |
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| 引用本文： | 符晓静,孙君社. 微生物蛋白酶在腐乳生产中的应用研究进展[J]. 食品科学, 2005, 26(Z1): 121-124 |
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| 作者姓名： | 符晓静 孙君社 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 腐乳是我国独具民族特色的大豆发酵食品,具有独特的风味,蛋白质含量极其丰富,是一种质构颇似软干酪的植物蛋白食品。腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。本文概述了腐乳生产用主要出发菌株产蛋白酶的酶学性质,并综述了微生物蛋白酶在腐乳生产中的应用研究进展。
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| 关 键 词： | 腐乳 微生物蛋白酶 酶学特性 应用 |
| 文章编号： | 1002-6630(2005)增刊-0121-04 |
| 修稿时间： | 2005-06-15 |
Review of Researches on Application of Microbe-Proteases to Sufu Production |
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| FU Xiao-jing,SUN Jun-she. Review of Researches on Application of Microbe-Proteases to Sufu Production[J]. Food Science, 2005, 26(Z1): 121-124 |
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| Authors: | FU Xiao-jing SUN Jun-she |
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| Affiliation: | FU Xiao-jing,SUN Jun-she* |
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| Abstract: | Sufu is a traditional fermented soybean product originating in China with abundant protein content, a spreadablecreamy consistency and a typical flavour. The formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe. The present review surveys more recent development in the area of application of microbe-proteases to sufu production and the properties of the enzyme produced by the main fungus in the process of sufu aresummarized. |
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| Keywords: | sufu microbe-proteases enzymatic properties application |
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