食品工业科技Issue(10)：261-263,272,4.
腐乳在发酵过程中脂肪酶活力变化研究
Evolution of lipase activity during sufu ripening process
摘要
Abstract
Lipase characteristics, lipase activity and lipolysis of sufu fermented by Actinomucor elegans （AS） 3.27 were investigated. It was found that the optimum temperature and pH of AS 3.27 was 40℃ and 7.0, respectively. Lipase activity of AS 3.27 during the ripening process was determined, as well as sufu pH, acid degree value （ADV） and fat content of different stage during mature process. The results showed the highest lipase activity appeared in fresh pehtze. From the salt pehtze stage, lipase activity began to decrease. The fat content of sufu, fresh pehtze and salt pehtze （in which the salt content was excluded） were almost the same. During the ripening process, the fat content and pH decreased gradually while the acid degree value increased.关键词
雅致放射毛酶/脂肪酶活力/最适作用温度/最适作用pH/脂肪酸值/pH/脂肪含量Key words
Actinomucor elegans 3.27/lipase activity/optimum temperature/optimum pH/acid degree value（ADV）/pH/fat content分类
轻工纺织引用本文复制引用
李蓓,衣杰荣..腐乳在发酵过程中脂肪酶活力变化研究[J].食品工业科技,2011,(10):261-263,272,4.
