摘要
通过对三种常用于黄豆酱制曲的菌种(即米曲霉、根霉和高大毛霉)制备黄豆酱,分别对三种菌的蛋白酶活性和蛋白组分以及酱醅的氨基酸态氮含量进行比较。结果表明,米曲霉的蛋白酶活力大于根霉和高大毛霉,蛋白质组分比高大毛霉和根霉的更为复杂,且米曲霉制得的黄豆酱氨基酸态氮含量较二者高。
Using Aspergillus oryzae,Rhizopus sp.and Mucor mucedo to produce soybean paste,protease activity in three moulds,the protein components and amino acid nitrogen content in soybean paste fermented by three moulds were compared.The results showed that the protease activity of A.oryzae was greater than Rhizopus and M.mucedo,the protein components was more complex than Rhizopus and M.mucedo; and amino acid nitrogen content of soybean paste produced by A.oryzae was higher than the other two.
出处
《中国酿造》
CAS
2014年第9期30-33,共4页
China Brewing
基金
湖南省科技计划项目(2012NK3072)
关键词
米曲霉
根霉
高大毛霉
蛋白酶
氨基酸态氮
电泳
Aspergillus oryzae
Rhizopus sp.
Mucor mucedo
protease, amino acid nitrogen
electrophoresis
