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Position: Home > Articles > Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi FOOD SCIENCE 2011,32 (1) 177-180

永川豆豉在传统发酵过程中基本成分及蛋白酶活性变化

作者：

索化夷;卢露;吴佳敏;阚健全

单位：

西南大学食品科学学院

关键词：

永川豆豉;总酸;氨基酸态氮;蛋白酶活性

摘要：

豆豉是一种发酵型豆制品,经过微生物的发酵,豆豉的营养成分含量大大提高,在加工过程中其营养成分变化的研究对豆豉的生产工艺改进有着重要的指导意义。通过研究永川豆豉生产过程中不同时期的水分含量、总酸、氨基酸态氮含量、蛋白酶活性的变化,结果表明:水分含量在制曲阶段由52.30%下降到32.91%,在后发酵阶段保持在50%左右;总酸含量在后发酵初期增加较快后期较慢,最终达到豆豉成熟时的2.12g/100g(以乳酸汁)。在豆豉成熟过程中,由于微生物的作用,氨基酸态氮含量比原料中的明显增多,由最初的0.18g/100g提高到0.98g/100g;3种蛋白酶中的酸性蛋白酶在制曲初期活性快速上升,而中性、碱性蛋白酶则是在制曲过程中随着毛霉的繁殖活性逐渐增大,进入发酵阶段后,由于食盐的添加,导致3种酶的活性快速下降。

译名：

Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi

作者：

SUO Hua-yi1,2,LU Lu1,2,WU Jia-min1,2,KAN Jian-quan1,2, (1.College of Food Science,Southwest University,Chongqing 400715,China; 2.Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)

关键词：

Yongchuan Douchi;total acidity;amino acid nitrogen;protease activity

摘要：

Douchi,a soybean product originated in China,has been consumed since ancient times as a food seasoning.Douchi displays greatly improved nutrition as compared with raw material bean.Studying the changes in the nutritional components of Douchi during its processing is necessary for us to improve product quality.The influence of fermentation on the basal components of naturally fermented Yongchuan Douchi was investigated by measuring the changes in water content,total acidity,amino acid nitrogen and protease activity during the processing of Douchi.The results showed that water content was decreased from 52.30% to 32.91% during qu-making stage,and kept at around 50 % during post-fermentation stage.The content of total acids was increased rapidly during the early stage of post-fermentation,followed by a slow decrease during the later stage and reached 2.12 g/100 g(calculated as lactic acid) at the end of ripening.The content of total amino acid nitrogen increased generally during post-fermentation stage,from 0.18 g/100 g to a maximum of 0.98 g/100 g.We found that acid protease activity ascended rapidly during the first two days of qu-making stage,while neutral protease activity and alkaline protease activity also exhibited a sharp increase from days 7 to 10 with the reproduction of Mucor.Addition of salt during follow-up fermentation stage resulted in a rapid descent in the activities of all the three enzymes.

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永川豆豉在传统发酵过程中基本成分及蛋白酶活性变化

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