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料蛋白利用率有益,但过度的酒精发酵则会起到相反的作用。
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 o^C, 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.
出处
《现代食品科技》
EI
CAS
2011年第10期1192-1195,共4页
Modern Food Science and Technology
基金
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)
关键词
酱油
发酵
酒精
蛋白酶
soy sauce
fermentation
ethanol
protease
