摘要
通过研究酶促腐乳在成熟过程中的色度、蛋白质水解程度、微观结构的变化,分析添加酶制剂促熟对腐乳品质及微观结构的影响.利用扫描电子显微镜研究酶促速熟过程中腐乳的微观结构变化,通过电泳分析腐乳的蛋白质水解情况,采用中红外扫描研究酶促腐乳的成分,并与利民红方腐乳(对照样)进行对比.结果表明,酶促速熟腐乳的颜色、微观结构、蛋白水解度以及组成成分均与传统工艺生产的利民红方腐乳(对照样)基本相同,证明腐乳的加酶促进其成熟方法的可行性.
Chroma values of the sufu inner, proteolysis degree and microstructure of the sufu during maturation were stud- ied so as to evaluate the quality and microstructure of sufu being fermented by enzyme. Microstructures of the sufu inner part were studied with scanning electronmicroscopy （SEM）. Proteolysis and constituents were analyzed with SDS-PEGA electro- phoresis and FTIR compared with the market sufu as the control. The results indicated that there was no significant difference between the accelerated maturation sufu and the traditional ones, which proved the feasibility of enzyme acceleration during sufu maturation.
出处
《天津科技大学学报》
CAS
2012年第1期9-13,共5页
Journal of Tianjin University of Science & Technology
基金
天津市科技计划支撑项目(11ZCKFNC01800)
天津科技大学科学研究基金资助项目(20100214)
关键词
腐乳
酶促
微观结构
sufu
enzyme acceleration
microstructure
