摘要
以猪骨素为主要原料,分别利用红曲菌单菌和红曲菌-米曲菌双菌进行固态发酵,研究了两种发酵过程中蛋白酶活力、淀粉酶活力、木聚糖酶活力、氨基酸态氮、还原糖和红色指数的变化,同时采用SDS-PAGE电泳对蛋白质降解产物进行分析。结果表明,红曲菌单菌发酵过程中水解酶活力增加到峰值后下降;红曲菌发酵10d后再接种米曲菌的双菌发酵,其发酵过程中产中性、碱性蛋白酶和木聚糖酶能力显著提高,产酸性蛋白酶和淀粉酶能力与红曲菌单菌发酵过程接近。双菌发酵产生的氨基酸态氮和消耗的还原糖均高于红曲菌单菌发酵;电泳结果显示,与单菌发酵相比较,双菌发酵的多肽条带更多,分子质量分布范围更宽,说明双菌发酵更有利于蛋白质的降解。
Pig bone extract as the main raw material,the change of protease activity,amylase activity,xylanase activity, amino acid nitrogen, reducing sugar and red index were investigated during solid-state fermentation by Monascus and double strains of Monascus and Aspergillus oryzae. At the same time,the protein degradation products were analyzed by SDS-PAGE electrophoresis. The results showed that in the process of Monascus fermentation,enzyme activities increased to its peak and then decreased. Neutral,alkaline protease and xylanase activities evidently increased with double strains fermentation（inoculating Aspergillus oryzae after Monascus had fermented for 10 days）,while there were not significant changes in acid protease and amylase activities compared to Monascus fermentation. Furthermore, production of Amino acid nitrogen and consumption of reducing sugar with double strains fermentation were higher than that with Monascus fermentation. SDS- PAGE showed that compared with Monascus fermentation,double strains fermentation showed more polypeptide bands and wider range of molecular weight,which indicated double strains fermentation had the high degree of protein degradation,
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期179-182,共4页
Science and Technology of Food Industry
关键词
猪骨素
红曲菌
米曲菌
水解酶
水解性能
pig bone extract
Monascus
Aspergillus oryzae
hydrolase
hydrolysis properties
