耐盐米曲霉制曲及复合酶分泌条件的研究

该文研究了耐盐米曲霉制曲的产酶特性,并且通过对耐盐米曲霉在不同作用条件下制得的曲料的蛋白酶活力和淀粉酶活力的变化分析,探讨了不同原料配比、水分添加量、制曲温度和蒸料时间等因素对耐盐米曲霉制曲效果的影响,为米曲霉在工业生产中的研究和应用提供理论依据.研究表明,耐盐米曲霉制曲产生的中性蛋白酶和碱性蛋白酶的酶活较高,酸性蛋白酶和淀粉酶酶活较低.复合酶分泌的最佳工艺条件为:原料配比为豆粕:麸皮=2:3,加水量为120％,蒸料时间为30min,30℃制曲42h,此条件下酸性蛋白酶和淀粉酶活力有明显的提高.

Study of the koji-making by salt tolerance Aspergillus oryzae and the secreting conditions of the complex enzyme

The enzyme production characteristics of koji-making by salt tolerance Aspergillus oryzae was studied. According to the analysis of the protease activity and the amylase activity of the koji making in different conditions by A. orgzae, this paper discussed the influences of different factors on the koji-making, such as raw material ratio, addition water, materials steaming time and cultivation temperature. This analysis provided theory foundation for research and application of enzyme-system from A. oryzae in future industry. The experiment showed that the koji has a high neutral protease activity and alkaline protease activity but low acid protease activity and amylase activity. The optimum conditions were as follow: raw material ratio at 2∶3(soybean meal: bran, w/w), addition water 120%, materials steaming time 30min and cultivation time for 42h at 30℃, under these conditions its complex enzyme activity improved obviously.