| 马氏珍珠贝肉固体发酵制曲条件的优化 |
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| 引用本文： | 夏克胜,赵谋明,崔春,章超桦. 马氏珍珠贝肉固体发酵制曲条件的优化[J]. 现代食品科技, 2011, 27(12): 1472-1475 |
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| 作者姓名： | 夏克胜 赵谋明 崔春 章超桦 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 广东海洋大学食品科技学院,广东湛江,524005 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助，广东省中国科学院全面战略合作项目，”十二五”国家科技支撑计划项目 |
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| 摘 要： | 以马氏珍珠贝为米曲霉制曲原料,蛋白酶活力为指标,研究了珍珠贝蒸煮条件、曲料碳源、曲料初始水分含量、培养温度、培养时间对成曲中性和酸性蛋白酶活力的影响.结果表明,米曲霉珍珠贝固体发酵制曲的最优条件为:珍珠贝肉121℃蒸煮10min、曲料初始水分51.89％(m/m)、曲精接种量0.5％(m/m)、培养温度32℃、培养时间...
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| 关 键 词： | 米曲霉 马氏珍殊贝 制曲 蛋白酶活力 |
Optimization of the Processing Conditions for Pinctada Martensi Koji |
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| XIA Ke-sheng,ZHAO Mou-ming,CUI Chun,ZHANG Chao-hua. Optimization of the Processing Conditions for Pinctada Martensi Koji[J]. Modern Food Science & Technology, 2011, 27(12): 1472-1475 |
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| Authors: | XIA Ke-sheng ZHAO Mou-ming CUI Chun ZHANG Chao-hua |
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| Affiliation: | 1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)(2.College of Food Science and Technology,Guang dong Ocean University,Zhanjiang 524025,China) |
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| Abstract: | The koji-making conditions of Aspergillus oryzae cultivated with Pinctada martensi were optimized and the effects of stewing conditions,addition of carbon,initial moisture content of the koji,culture time and temperature on protease activity were studied.The results showed that the optimum koji-making conditions were as follows: Pinctada martensi cooking tempreature 121 ℃,cooking time 10 min,initial moisture content 51.89%,inoculum size 0.5%,culture temperature 32 ℃,culture time 46 h,and flour content 25%.Under the above conditons,the neutral protease activity of koji was 1494 U/g.The conditions for enzymatic hydrolysis were: temperature 53 ℃,pH 7.0,feed ratio 1:2.5.,and reaction time 36 h,under which recovery of protein was 66.83% and DH was 63.42%. |
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| Keywords: | Aspergillus oryzae Pinctada martensi koji-making protease activity |
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