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| 北京周边地区低盐固态制曲过程中酶系活力的变化 | |
| 引用本文： | 曹妍,程永强,鲁绯,辰巳英三,韭泽悟,纪凤娣.北京周边地区低盐固态制曲过程中酶系活力的变化[J].中国酿造,2012,31(6):30-34. |
| 作者姓名： | 曹妍 程永强 鲁绯 辰巳英三 韭泽悟 纪凤娣 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 北京一轻研究院食品与工业研究所,北京10111 3. 日本国际农林水产业研究中心生物资源利用领域,日本茨城305-8686 |
| 基金项目： | 国家自然基金项目（31171738）; 北京市优秀人才培养资助计划（2011D009007000001） |
| 摘 要： | 通过对北京周边地区4个低盐固态酱油厂家制曲过程进行跟踪监控,测定分析其制曲过程中中性、酸性和碱性蛋白酶、淀粉酶、纤维素酶、谷氨酰胺酶和亮氨酸氨肽酶活力的变化.结果表明,即使是同种工艺不同厂家之间的各个酶活力存在显著性差异,同时现有工艺不能产生丰富且较高酶活的酶系. |
| 关 键 词： | 酱油 制曲 酶活 北京周边地区 |
Changes of the enzyme activity during koji-making in Beijing surrounding areas |
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| CAO Yan , CHENG Yongqiang , LU Fei , TATSUMI Eizo , NIRASAWA Satoru , JI Fengdi.Changes of the enzyme activity during koji-making in Beijing surrounding areas[J].China Brewing,2012,31(6):30-34. | |
| Authors: | CAO Yan CHENG Yongqiang LU Fei TATSUMI Eizo NIRASAWA Satoru JI Fengdi |
| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Department of Food and Industrial Technology, Beijing Industrial Technology Research Institute, Belting 101111, China; 3,Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibarala, 305-8686, Japan) |
| Abstract: | By tracking and monitoring the koji-making process of four soy sauce factories in Beijing surrounding areas, changes of different enzyme activities including neutral protease, acid protease and alkali protease, amylase, cellulase, glutamine and leucine aminopeptidase were analyzed. The results showed that the enzyme activities are significantly different from factories though the koji was made in the same process and the current brew-ing process could not produce sufficient enzymes with high activity. |
| Keywords: | soy sauce koji-making enzyme activity Beijing surrounding areas |
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