中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
8期
32-36
,共5页
韩亚芬%巩欣%马千苏%高浩渊%程永强%纪凤娣%鲁绯
韓亞芬%鞏訢%馬韆囌%高浩淵%程永彊%紀鳳娣%魯緋
한아분%공흔%마천소%고호연%정영강%기봉제%로비
低盐固态酱油%Osborne%蛋白质%谷蛋白%清蛋白
低鹽固態醬油%Osborne%蛋白質%穀蛋白%清蛋白
저염고태장유%Osborne%단백질%곡단백%청단백
low-salt solid-state soy sauce%Osborne%protein,glutelin,albumin
低盐固态酱油原料利用率低,废弃物酱油渣中残留大量蛋白质,造成极大的原料浪费。采用Osborne分级提取法,按照溶解性将蛋白质分类,通过分析酱油酿造过程中总蛋白及四种蛋白质组分的变化规律,发现酱油中氨基酸态氮的主要来源是清蛋白和谷蛋白,酱油渣中残留蛋白质组分主要为谷蛋白(74.21%),进一步分析表明:原料蒸煮过程中蛋白质变性过度和部分谷蛋白不易被酶水解是造成酱油渣中谷蛋白残留的主要原因。
低鹽固態醬油原料利用率低,廢棄物醬油渣中殘留大量蛋白質,造成極大的原料浪費。採用Osborne分級提取法,按照溶解性將蛋白質分類,通過分析醬油釀造過程中總蛋白及四種蛋白質組分的變化規律,髮現醬油中氨基痠態氮的主要來源是清蛋白和穀蛋白,醬油渣中殘留蛋白質組分主要為穀蛋白(74.21%),進一步分析錶明:原料蒸煮過程中蛋白質變性過度和部分穀蛋白不易被酶水解是造成醬油渣中穀蛋白殘留的主要原因。
저염고태장유원료이용솔저,폐기물장유사중잔류대량단백질,조성겁대적원료낭비。채용Osborne분급제취법,안조용해성장단백질분류,통과분석장유양조과정중총단백급사충단백질조분적변화규률,발현장유중안기산태담적주요래원시청단백화곡단백,장유사중잔류단백질조분주요위곡단백(74.21%),진일보분석표명:원료증자과정중단백질변성과도화부분곡단백불역피매수해시조성장유사중곡단백잔류적주요원인。
The utilization efficiency of raw materials during the production of low-salt solid-state soy sauce is low.Large quantities of protein left in soy sauce residue results in a huge waste of raw materials.Fermentation process of low-salt solid-state soy sauce is studied and protein is classified according to solubility based on the extracting method of Osborne.The variation of total protein and four protein components during the brewing of soy sauce is also investigated.The results show that albumin and glutelin are the main sources of amino acid nitrogen in soy sauce and the principal protein remained in soy sauce residue is glutelin (74.21%). Further analysis shows that, excessive denaturation of protein during the steaming process of raw materials and incomplete enzymatic hydrolysis of glutelin lead to the remaining of glutelin in the soy sauce residue.