期刊文献+

毛霉蛋白酶在腐乳成熟中的作用 被引量:1

毛霉蛋白酶在腐乳成熟中的作用
下载PDF
导出
摘要 本文采用SDS-PAGE与ESI-MS相结合的方法研究了毛霉蛋白酶和Alcalase蛋白酶对SPI的酶促降解作用,研究结果表明Alcalase是一种典型的内切型蛋白酶,它能在一个小时内催化大豆蛋白降解为分子量10000D以下的肽段,但降解产物容易相互聚合而沉淀,毛霉蛋白酶则具有较强的肽酶活性,能够以大豆蛋白或多肽为底物酶促降解生成多量的水溶性肽,为后期嗜盐菌的生长提供了可供利用的速效氮素营养,毛霉蛋白酶还具有消除苦味、形成鲜味物质的作用,与腐乳风味形成有关。 This paper studied the hydrolysis of SPI by Mucor protease and Alcalase 2.4L with SDS-PAGE and ESI-MS method. The hydrolysate of SPI by Alcalase in an hour are less than 10 000D and easily to form water-insoluble precipitation, indicating Alcalase is a typical endoprotease. The production of SPI by Mucor protease without bitter taste are more water soluble, could be rapid nitrogen nutrition for halophiles,indicating Mucor proteases are related to Sufu flavor.
出处 《食品科学》 EI CAS CSCD 北大核心 2004年第z1期101-104,共4页 Food Science
  • 相关文献

参考文献6

  • 1[1]Wang Lijun, Masayoshi SAITO, Eizo TATSUMI. Antioxidative and Angiotensin Ⅰ-Converting Enzyme Inhibitory Activities of Sufu(Fermented Tofu) Extracts. JARQ, 2003,37(2):129-132
  • 2[2]Cheng-Chun Chou, Frank-Ming Ho, Chin-Shiow Tsai. Effects of Temperature and Relative Humidity on the Growth and Enzyme Production by Actinomucor taiwanesis during Sufu Pehtze Preparation. Applied and Environmental Microbiology, 1988,54(3):688-692
  • 3[3]Bei-Zhong Han, Yong Ma, Frans M. Rombouts. Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation. Food Chemistry, 2003,81:27–34
  • 4赵新淮,冯志彪.蛋白质水解物水解度的测定[J].食品科学,1994,15(11):65-67. 被引量:525
  • 5[5]Jeanette Otte, Stig B. Lomholt, Richard Ipsen. Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis. J. Agric. Food Chem., 1997(45):4889-4896
  • 6[6]Dany Doucet, Don E. Otter, Sylvie F. Gauthier. Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity. J. Agric. Food Chem., 2003(51):6300-6308

共引文献524

同被引文献5

  • 1Cheng-Chun Chou,Frank-Ming Ho, Chin-Shiow Tsai. Effects of temperature and relative humidity on the growth and enzyme production by actinomucor tai-wanesis during sufu pehtze preparation [J]. Applied and Environment al Microbiology,1988,54 (3):688- 692.
  • 2Bei-Zhong Han, Yong Ma, Fr M. Effects of tempera- ture and relative humidity on growth and enzyme pro- duction by Actinomucor elegans and rhizopus oligosporus during sufu pehtze preparation [J]. Food Chemistry, 2003 (81) : 27-34.
  • 3中国科学院微生物研究所.常见与常用真菌[J].科学出版社.1973:62-63.
  • 4牛春华,高岩,李玉秋,王成业,王景会.紫外诱变选育高产蛋白酶枯草芽孢杆菌[J].中国酿造,2011,30(12):67-69. 被引量:27
  • 5易润华,朱西儒,周而勋.简化CTAB法快速微量提取丝状真菌DNA[J].湛江海洋大学学报,2003,23(6):72-73. 被引量:143

引证文献1

二级引证文献5

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部