| 腐乳培菌期的生化变化 |
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| 引用本文： | 余若黔,涂煜,李杰伟,陈维民,周卫强,汪兴良.腐乳培菌期的生化变化[J].华南理工大学学报(自然科学版),2001,29(4):49-52. |
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| 作者姓名： | 余若黔 涂煜 李杰伟 陈维民 周卫强 汪兴良 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,
2. 广东开平广合腐乳有限公司, |
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| 摘 要： | 实验采用GH101毛霉，培养温度为28℃，所分泌的蛋白酶为酸性蛋白酶 ，培菌阶段豆腐坯表面积累了大量的蛋白酶、脂肪酶、α-淀粉酶及糖化酶，培菌36h后菌体开始老化，酶活有所下降，培菌阶段发生的主要化学变化是蛋白质部分降解成为水溶性蛋白质，对培菌期酶活力的比较可知，以采用0.15mol/L的NaCl溶液在20℃下震荡抽提1.5h为好，抽提完全。
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| 关 键 词： | 腐乳 培菌期 蛋白酶 蛋白质 奶酪型产品 生化变化 脂肪酶 α－淀粉酶 |
| 文章编号： | 1000-565X(2001)04-0049-04 |
| 修稿时间： | 2000年4月16日 |
The Biochemical Changes in the Culture Phase of Beancurd Cheese |
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| Yu Ruo_qian,Tu Yu,Li Jie_wei,Chen Wei_min,Zhou Wei_qiang,Wang Xing_liang.The Biochemical Changes in the Culture Phase of Beancurd Cheese[J].Journal of South China University of Technology(Natural Science Edition),2001,29(4):49-52. |
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| Authors: | Yu Ruo_qian Tu Yu Li Jie_wei Chen Wei_min Zhou Wei_qiang Wang Xing_liang |
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| Abstract: | The Mucor GH101 was studied in this paper. Acid protease under the condition of incubation temperature 28 ℃ was produced. In the culture phase, a great deal of protease, lipase,α_amylase and diastase were accumulated on the skin of beancurd. After 36 h, the thallus began to decay and the activity of all these enzymes began to decline. The main chemical change in the culture phase is that the protein was degradated into water_solubility protein partly. By comparing the activities of enzymes in the culture phase, it is concluded that with regard to 0.15 mol/L NaCl solution, optimum extraction can be completely achieved by surging for 1.5 h at the temperature of 20 ℃. |
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| Keywords: | beancurd cheese culture phase protease protein |
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