食品与发酵工业2013，Vol.39Issue(1)：46-50,5.
酱油二次沉淀制备方法的对比
A comparative study on the different methods for secondary precipitates preparation of soy sauce
摘要
Abstract
In this paper, the secondary precipitates of soy sauce were prepared by natural precipitation, centrifu-gation, cooling, ultrasonic, and cooling-ultrasonic coupling methods. Their solubilities, proximate indices and amino acids composition were studied comparatively. Meanwhile, hierarchical cluster analysis was conducted to analyze the differences of amino acids composition in the above secondary precipitates. Results showed that proteins in the above precipitates could not be re-dissolved in acidic buffers(pH <7.0). The content of protein in precipitate prepared by cooling-ultrasonic coupling method was higher than that in precipitates prepared by other methods. Meanwhile, its a-mino acids composition was obviously different from those of the other precipitates. The cooling-ultrasonic coupling method was more scientific and quick for secondary precipitate preparation.关键词
酱油/二次沉淀/氨基酸组成/聚类分析Key words
soy sauce, secondary precipitate, amino acids composition, hierarchical cluster analysis引用本文复制引用
高献礼,孙鹏飞,闫爽,陈燕斌,陆健..酱油二次沉淀制备方法的对比[J].食品与发酵工业,2013,39(1):46-50,5.基金项目
江南大学2011年校自主科研计划项目(项目代码:JUSRP111A26) （项目代码:JUSRP111A26）
江南大学工业生物技术教育部重点实验室开放课题(课题代码:KLIB-KF201108) （课题代码:KLIB-KF201108）
江苏高校优势学科建设工程资助项目 （）
