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| 淀粉原料对酱油制曲酶系的影响研究 | |
| 引用本文： | 徐宁,孙娟,赵丽云,洪钦辉,陈福生,黄文彪. 淀粉原料对酱油制曲酶系的影响研究[J]. 中国酿造, 2011, 0(11) |
| 作者姓名： | 徐宁 孙娟 赵丽云 洪钦辉 陈福生 黄文彪 |
| 作者单位： | 1. 佛山市海天调味食品股份有限公司,广东佛山528000;华中农业大学食品科技学院,湖北武汉430070 2. 佛山市海天调味食品股份有限公司,广东佛山,528000 3. 华中农业大学食品科技学院,湖北武汉,430070 |
| 基金项目： | 粤港关键领域重点突破招标项目(佛山专项)，广东省技术创新项目，广东省技术创新项目 |
| 摘 要： | 为了研究面粉和炒小麦2种酱油酿造淀粉原料对制曲成曲酶系的影响,分析了制曲过程24h～44h间曲料中性蛋白酶、氨肽酶、α-淀粉酶、糖化酶、纤维素酶、果胶酶等6种关键酶的活力变化,结果显示,淀粉配料的不同对蛋白酶系中的中性蛋白酶和氨肽酶活力无影响;淀粉酶和糖化酶影响明显,面粉配料2种酶活分别是炒小麦配料的1.5～2倍和2～4倍.果胶酶活力炒小麦配料是面粉配料约2倍,纤维素酶活力两者相当. |
| 关 键 词： | 酱油 米曲霉 淀粉 酶系 |
The effect of different starch material on enzyme system of soy sauce starter-making |
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| XU Ning,SUN Juan,ZHAO Liyun,HONG Qinhtn,CHEN Fusheng,HUANG Wenbiao. The effect of different starch material on enzyme system of soy sauce starter-making[J]. China Brewing, 2011, 0(11) | |
| Authors: | XU Ning SUN Juan ZHAO Liyun HONG Qinhtn CHEN Fusheng HUANG Wenbiao |
| Affiliation: | XU Ning1,2,SUN Juan1,ZHAO Liyun1,HONG Qinhun1,CHEN Fusheng2,HUANG Wenbiao1(1.Foshan Haitian Flavouring & Food Co.,Ltd.,Foshan 528000,China,2.College of Foods Science & Technology,Huazhong Agricultural University,Wuhan 430070,China) |
| Abstract: | Enzyme activity change of six key enzymes of among Aspergillus oryzae starter-making 24h~44h respectively by using flour and roasted wheat was analyzed.Two kinds of starch material had no effect on enzyme activity of neutral protease and leucine aminopeptidase.The enzyme activity of amylase and glucoamylase by using flour was respectively 1.5~2 times and 2~4 times that of one by using roasted wheat.Enzyme activity of cellulase was about 2 times that of one by using flour.The enzyme activity of pectinase was... |
| Keywords: | Soy Sauce Aspergillus oryzae starch material enzyme system |
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