| 不同菌种发酵黄豆酱的氨基酸态氮的研究 |
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| 引用本文： | 康蕾,胡茂丰,刘素纯.不同菌种发酵黄豆酱的氨基酸态氮的研究[J].中国酿造,2014(9):30-33. |
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| 作者姓名： | 康蕾 胡茂丰 刘素纯 |
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| 作者单位： | 湖南农业大学食品科学技术学院;湖南农业大学生物科学技术学院;食品科学与生物技术湖南省重点实验室; |
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| 基金项目： | 湖南省科技计划项目(2012NK3072) |
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| 摘 要： | 通过对三种常用于黄豆酱制曲的菌种（即米曲霉、根霉和高大毛霉）制备黄豆酱,分别对三种菌的蛋白酶活性和蛋白组分以及酱醅的氨基酸态氮含量进行比较.结果表明,米曲霉的蛋白酶活力大于根霉和高大毛霉,蛋白质组分比高大毛霉和根霉的更为复杂,且米曲霉制得的黄豆酱氨基酸态氮含量较二者高.
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| 关 键 词： | 米曲霉 根霉 高大毛霉 蛋白酶 氨基酸态氮 电泳 |
Amino acid nitrogen in soybean paste fermented by different mould |
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| Affiliation: | KANG Lei,HU Maofeng,LIU Suchun( 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;) |
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| Abstract: | Using Aspergillus oryzae,Rhizopus sp.and Mucor mucedo to produce soybean paste,protease activity in three moulds,the protein components and amino acid nitrogen content in soybean paste fermented by three moulds were compared.The results showed that the protease activity of A.oryzae was greater than Rhizopus and M.mucedo,the protein components was more complex than Rhizopus and M.mucedo; and amino acid nitrogen content of soybean paste produced by A.oryzae was higher than the other two. |
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| Keywords: | Aspergillus oryzae Rhizopus sp Mucor mucedo protease amino acid nitrogen electrophoresis |
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