摘要
为了研究温度对蛋白酶辅助腐乳发酵理化性质的影响,采用雅致放射性毛霉通过控制不同后发酵温度以及不同蛋白酶或复合酶来研究腐乳pH值、氨基态氮和可溶性固形物含量的变化规律。在不同后发酵温度下,各酶促腐乳组中氨基态氮含量显著高于自然发酵组,最高达到9.57~12.27 mg/g;随着后发酵温度的升高,氨基态氮含量呈上升趋势,但在过高后发酵温度下(50℃),腐乳中氨基态氮含量出现下降趋势;不同蛋白酶在各后发酵温度下对腐乳部分性质的影响也不同,中性蛋白酶和碱性蛋白酶对低温有更好的适应性,在20和30℃后发酵条件下起到明显的促蛋白酶解作用,而木瓜蛋白酶和胰蛋白酶最适温度范围相对较高,更适于37和50℃后发酵条件;另外,pH值、可溶性固形物均与氨基态氮含量变化规律呈现一定的相似性,表明腐乳中氨基化合物是影响pH的重要因素之一,且可溶性固形物含量对判断腐乳的成熟具有辅助作用。该研究将为优化酶促腐乳工艺提供参考,并对合理设计酶法辅助低温发酵低盐、安全健康、高品质腐乳提供一定的理论和应用依据。
To study the effect of temperature on the physicochemical properties of sufu with protease-assisted fermentation,changing law of pH,amino nitrogen and soluble solid content of sufu was studied by controlling post-fermentation temperatures and proteases or complex enzyme using Actinomucor elegans.The amino nitrogen content in each protease-assisted fermented sufu group was significantly higher than that in the natural fermentation group,and the highest value ranging from 9.57 to 12.27 mg/g.With the increasing of the post-fermentation temperature,the content of amino nitrogen content showed an increasing trend.But the amino nitrogen content in fermented sufu decreased significantly at higher temperature(50 ℃).The neutral protease and alkaline protease displayed better adaptability to low temperature,and played a significant role in promoting proteins hydrolysis at 20 and 30 ℃.Papain and trypsin had a relatively higher optimal temperature range,which was more suitable for 37 and 50 ℃.In addition,pH value and soluble solid content were similar to amino nitrogen content,which indicated that amino compound in sufu was one of the important factors affecting pH.And soluble solid content was helpful to judge the maturity of sufu.Therefore,this study will provide a reference for the optimization of enzymatic sufu technology,and provide a theoretical and application basis for the reasonable design of enzyme assisted low-temperature fermentation,low salt,safe,healthy and high-quality sufu.
作者
盛宇华
李静
林萌慧
吕雨婷
鲁清峰
蔡成岗
朱瑞瑜
孙蓉
蔡海莺
SHENG Yuhua;LI Jing;LIN Menghui;LYU Yuting;LU Qingfeng;CAI Chenggang;ZHU Ruiyu;SUN Rong;CAI Haiying(School of Biological and Chemical Engineering,Zhejiang University of Science&Technology,Hangzhou 310023,China;Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Hangzhou 310023,China;Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第9期77-83,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31972079)
浙江省自然科学基金(LY18C200006)
浙江省公益技术应用研究项目(LGF19C200002)。
关键词
腐乳
酶辅助法发酵
低温后发酵
理化性质
工艺优化
sufu
enzyme-assisted fermentation
low-temperature post-fermentation
physicochemical properties
fermentation optimization
