摘要
以紫外诱变育种获得米曲霉A3-U12为菌种,通过单因素试验,研究浸豆时间、蒸料时间、制曲时间3个因素对成曲中蛋白酶和糖化酶的酶活力的影响。结果表明,酱油成曲制备的最佳工艺条件为:浸豆时间3h、蒸料时间20-30min、制曲时间36h以上,在此条件下成曲中的蛋白酶活力可达1304.67U/g,糖化酶活力可达867.19U/g。
Using single factor tests, the effects of soaking soybean time, steaming time and koji-making time on protease activity and glucoamylase activity during koji-making for soy sauce fermented by Aspergillus oryzae A3-U12 were evaluated. The results indicated that the optimal conditions for koji making are that soaking soybean time is 3 hours, the steaming time is 20-30 min and the koji-making time is 36 hours. Under these conditions,the enzyme activity was the highest. The protease activity and glucoamylase activity reached 1304.67 U/g and 867.19 U/g, respectively.
作者
万萍
孙杰
周琳
边杨
段献银
余华
刘达玉
WAN Ping;SUN Jie;ZHOU Lin;BIAN Yang;DUAN Xian-yin;YU Hua;LIU Da-yu(College of Pharmacy and Bioengineering,Chengdu University,Sichuan Chengdu 610106,China)
出处
《食品与发酵科技》
CAS
2018年第4期71-74,共4页
Food and Fermentation Science & Technology
关键词
酱油
菌种
制曲
soy sauce
strain
koji-making
作者简介
万萍（1963-）,女,本科,副教授.研究方向：食品发酵工程.
