混合氮源制曲对米曲霉产酶活力影响.pdfVIP

2013年环北部湾高校研究生海洋论坛 混合氮源制曲对米曲霉产酶活力的影响 张红杰，刘小玲 (广西大学轻工与食品工程学院，广西南宁530004) 摘要：针对动物蛋白为主要氮源制曲存在的工艺复杂、制曲酶活力低、易染杂茵等问题， 本研究在传统的豆粕制曲基础上，添加罗非鱼鱼排部分替代豆粕氮源，进行混合氮源制曲， 研究鱼排的添加对米曲霉生长产酶活力的影响。研究结果表明，鱼排的添加替代量在20％以 内对米曲霉产中性、酸性蛋白酶活力影响不显著。通过优化，鱼排、豆粕、麸皮、小麦按4：4：3：1 添加，润水量为原料的40％，米曲霉种曲接种量为3×106+／lOOg，制曲时间为72h时，米曲霉 产酶活力与未添加鱼排制曲无显著差异，且比鱼排单独制曲酶活力高。说明混合制曲具备实 现动物蛋白生产酱油的可行性。 关键宇：罗非鱼；鱼排；豆粕；米曲霉；酶活力 Mixed SourceonProteaseof Nitrogen ActivityAspergillus 0rVZae ZHANG Hong．jie，LIUXiao-ling and of Food Industry (CoHegeLight Science，GuangxiUniversity,Nanning530004，China) the and contaminationof Abstract：Consideringcomplexprocess，lowenzymaticactivityeasily with animal ribswasaddedto of meal makingsingle partsoybcan koji nitrogen,thetilapia replace thetraditional effectof ribson Was during soybcanbrewing．Thetilapia proteaseactivity determinedinthis resultsshowedthatthereWasnot differenceofacidand paper．The significant neutral of when mealwas fishribswithin proteaseactivityaepergillusoryzaesoybean replacedby 20％．1f11e ofmixed fermentationwasmuch than fishribs proteaseactivity nitrogen highersingle fermentationbutsimilarwithfermentationwithoutfishribswhen 10％of 40％，40％，30％and fish meal．branandwheatflourmixedand40％waterWasaddedtofermentation fillet,soybcan x amountof Wasabou