蚕豆酱发酵过程中蛋白质变化的研究

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蚕豆酱发酵过程中蛋白质变化的研究(7400字)
摘要：传统的蚕豆酱发酵由于酱醅食盐浓度高，蛋白酶活力受到抑制，导致发酵周期很长；而降低食盐浓度却容易滋生杂菌，不利于米曲霉中蛋白酶的提出，且影响蚕豆酱风味品质。本研究以米曲霉蚕豆曲为原料，采用不同浓度的食盐水对蚕豆曲经行自然发酵。通过对发酵过程中的蛋白质、游离氨基酸含量和蛋白酶活性的变化的检测，发现酱醅食盐浓度为4.5% 的蚕豆酱在发酵中的蛋白质降解成氨基酸的速率最快，同比蛋白酶活性也最高。
关键词：蚕豆酱；酱醅食盐浓度；蛋白质；氨基酸；蛋白酶活性

Study on the change of protien of fermenting horsebean sauce
Abstract: Because of high concentrations of salt water, the proteases in fermentation period of the traditional fermented horsebean sauce are restrained, and long. While reducing salt water concentration is easy to breed bacteria, It’s against to extract protease and impact horsebean sauce flavor and quality. In this research ，we adopted the mold horsebean as the raw material, adopts different concentrations of salt water to the natural fermented horsebean . Through the process of fermentation, the free amino acids and proteins of protease activity change detection, found in the 4.5% of salt concentration in soy sauce paste of fermented horsebean sauce under the condition of proteins into amino acids, the rate of proteases activity are the highest.
Key words: horsebean sauce; salt concentration in soy sauce paste; protein; amino acid; protease actiity