食品科学2017，Vol.38Issue(24)：34-39,6.DOI:10.7506/spkx1002-6630-201724006
毛霉型豆豉后发酵阶段蛋白质水解产物的生成及影响因素
Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product
摘要
Abstract
This study analyzed the change of protein and its hydrolysate during the post-fermentation of Mucor-type douchi by SDS-PAGE and reversed-phase liquid chromatography (RP-LC). The correlation of free amino acid content with different chemical components and browning intensity was analyzed,and the extracellular enzymes from Mucor were semi-quantitatively detected by the API ZYM system. The results showed that the molecular weight of the final protein hydrolysate was mainly distributed in the range of 11–20 kD. The molecular weight of proteins was reduced rapidly at the early stage (from day 0 to 7), and the polypeptide composition changed greatly. The polypeptide content changed from day 7 to 42. The formation of free amino acids had the highest correlation with the total acid content with a correlation coefficient of 0.972, followed sequentially by the browning intensity and reducing sugar. Using the API ZYM system we detected 6 extracellular enzymes from Mucor.关键词
毛霉型豆豉/蛋白质/水解产物/APIZYM系统Key words
Mucor-type douchi/protein/hydrolysate/API ZYM system分类
轻工纺织引用本文复制引用
杨伊磊,李梦丹,刘金,陈力力,蒋立文..毛霉型豆豉后发酵阶段蛋白质水解产物的生成及影响因素[J].食品科学,2017,38(24):34-39,6.基金项目
国家自然科学基金面上项目(31371828) （31371828）
