| 乙醇对酱油发酵体系中蛋白酶系的影响研究 |
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| 引用本文： | 陈伯林.乙醇对酱油发酵体系中蛋白酶系的影响研究[J].现代食品科技,2011(10):1192-1195. |
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| 作者姓名： | 陈伯林 |
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| 作者单位： | 佛山市海天调味食品股份有限公司; |
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| 基金项目： | 粤港关键领域重点突破招标项目(佛山专项)(2009Z52); 广东省技术创新项目(200902717,20101022213); 广东省中国科学院全面战略合作项目(2009B091300026) |
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| 摘 要： | 通过控制酒精发酵来研究乙醇对酱油发酵体系中蛋白酶系的影响,发现乙醇对碱性蛋白酶的稳定性影响很大,特别是在发酵温度为30℃、pH 5.0、乙醇含量在2％以上时碱性蛋白酶失活加剧；乙醇对中性蛋白酶活力的抑制作用较明显,特别是在乙醇含量大于2％以后,其活力急剧下降,最低降到38％.研究结果显示,适度的酒精发酵对氨基氮生成和原...
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| 关 键 词： | 酱油 发酵 酒精 蛋白酶 |
Effect of Ethanol on the Proteases in Soy Sauce Fermentation System |
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| CHEN Bo-lin.Effect of Ethanol on the Proteases in Soy Sauce Fermentation System[J].Modern Food Science & Technology,2011(10):1192-1195. |
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| Authors: | CHEN Bo-lin |
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| Affiliation: | CHEN Bo-lin(Foshan Haitian Flavoring & Food Co.,Ltd,Foshan 528000,China) |
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| Abstract: | The effect of ethanol on the proteases in soy sauce fermentation system was studied through control of alcoholic fermentation.Ethanol has a greater impact on stability of alkaline protease,the activity of alkaline protease declined rapidly when fermentation temperature was 30 ℃,pH 5.0,and ethanol content more than 2%.Ethanol also has a significant impact on the activity of neutral protease,the activity of neutral protease declined rapidly when ethanol content more than 2%,and the activity dropped to 38%.The results showed that moderate alcohol fermentation benefit of the generation of amino nitrogen and the utilization of protein bring by raw materials,but excessive alcohol fermentation does the opposite effect. |
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| Keywords: | soy sauce fermentation ethanol protease |
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