不同蛋白酶添加量对酱油成曲酶活的影响

酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。蛋白酶是米曲霉分泌的最重要的一种酶,它将大豆蛋白质水解成多肽及氨基酸,使酱油营养丰富、鲜味独特。在制曲过程中添加的蛋白酶量对成曲酶活的影响各不相同,其中加入原料重量0.008%的蛋白酶效果最好,使成曲酶活提高了2.2%。而其他浓度的添加量则对成曲酶活的提高产生了抑制作用。

Effects of protease addition on enzymatic activity of mature koji for soy sauce production

Koji making is a processing including the growth of Aspergillus oryzae,enzyme secretion and enzymolysis of substrates.Protease is the most important enzyme secreted by A.oryzae,which can hydrolyze soy proteins into polypeptides and amino acids,consequently make soy sauce be a nutritional condiment with special flavor.The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.The best result was obtained when protease was added as 0.008%(w/w)of raw material,by which the enzymatic activity increased 2.2%.But other addition amounts of protease decreased the enzymatic activity of mature koji.