CAJ | 학술논문

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。
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.