| 活性染色电泳鉴定酱油成曲中的淀粉酶组分 |
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| 引用本文： | 武金霞,闫博,张贺迎,朱秀燕. 活性染色电泳鉴定酱油成曲中的淀粉酶组分[J]. 中国调味品, 2010, 35(1) |
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| 作者姓名： | 武金霞 闫博 张贺迎 朱秀燕 |
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| 作者单位： | 1. 河北大学生命科学学院,河北保定,071002
2. 河北大学生物工程技术研究中心,河北保定,071002 |
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| 基金项目： | 河北省生物学强势特色学科资助 |
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| 摘 要： | 淀粉酶是酱油成曲中的主要酶系之一,对成曲淀粉质原料的分解和酱油风味的形成起到了关键的作用,研究成曲中淀粉酶组分的构成具有重要意义。实验分别采用Starch-PAGE和改进的SDS-Starch-PAGE对酱油成曲中的淀粉酶进行鉴定。结果表明,成曲中至少存在3种可以水解淀粉的酶,初步鉴定为α-淀粉酶和2种糖化酶,在成曲中各占淀粉酶总活力的48.2%,37.3%和14.5%。
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| 关 键 词： | 酱油 成曲 淀粉酶 |
Characterization of amylase components in mature koji of soy sauce by Active-staining Starch-PAGE |
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| WU Jin-xia,YAN Bo,ZHANG He-ying,ZHU Xiu-yan. Characterization of amylase components in mature koji of soy sauce by Active-staining Starch-PAGE[J]. China Condiment, 2010, 35(1) |
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| Authors: | WU Jin-xia YAN Bo ZHANG He-ying ZHU Xiu-yan |
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| Affiliation: | WU Jin-xia1,YAN Bo1,ZHANG He-ying2,ZHU Xiu-yan1(1.College of Life Sciences,Hebei University,Baoding 071002,China,2.Key Research Center of Bioengineering Hebei Province,China) |
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| Abstract: | Amylase is one of the most important enzymes in mature koji of soy sauce,it palyed a key role in the decomposition of raw starch material and the formation of the soy sauce flavor,so it's very important for analyzing the composition of amylase components of the koji.The amylase components in the mature koji produced by Aspergillus oryzae were characterizated by the Starch-PAGE and modified SDS-Starch-PAGE.The results showed that there were three kinds of amylases in the koji of soy sauce under the experimen... |
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| Keywords: | Starch-PAGE SDS-Starch-PAGE |
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