酱油曲霉蛋白酶及其用于酱油酿造的研究

为提高酱油生产蛋白质利用率,对酱油曲霉B和米曲霉进行了比较.通过酱油曲霉B和米曲霉所产蛋白酶的酶活比较;无机氮和拌水率对酱油曲霉B和米曲霉产酶的影响;无机盐对酱油曲霉B产酶的影响:米曲霉3.042和酱油曲霉B对大豆蛋白的消化能力及酱油曲霉B用于酱油生产的效果等试验.结果表明:酱油曲霉B能大量产生中性蛋白酶,所产碱性蛋白酶是米曲霉3.042所产的200倍,大豆蛋白消化能力也远高于米曲霉3.042,其蛋白质利用率比米曲霉高10%～20%,所产酱油口感不逊于米曲霉3.042生产的酱油.

Study on the aspergillus sojae and protein and their application in soy sauce production

In order to improve the protein utilization factor in soy sauce production, aspergillus sojae B and aspergillus oryzae are studied as the followings. The protein enzymic activity of aspergillus sojae B and aspergillas oryzae are com- pared, the influences of inorganic nitrogen and water adding ratio on aspergillus sojae B and aspergillus oryzae are dis- cussed ,the influence of inorganic chemicals on aspergillus sojae B is mentioned ,the effects of aspergillus sojae B and aspergillus oryzae 3. 042 on the digestive capability of soy protein, and the application of aspergillus sojae B in soy sauce production. It proves that aspergillus sojae B can produce lots of neutral protein and its alkaline protein is 200 times of aspergillus oryzae 3. 042. The digestive capability of soy protein is superior to that of aspergillus oryzae 3. 042 ,and has a 10% -20% higher utilization ratio than that of aspergillus oryzae. Therefore, the soy sauce taste pro- duced by aspergillus sojae B is as good as that produced by aspergillus oryzae 3. 042.