摘要
综述了酱油生产过程中蛋白质热变性机理及蛋白质热变性的变性种类及相关观点,通过蒸煮压力、时间、加水量、对酱油熟料消化中蛋白质的消化率、二级蛋白衍生物等的影响进行检测,研究蛋白质热变性对酱油生产的影响。
The mechanism, variety and correlate viewpoint of protein heat-denature in the process of soy sauce production were studied. The effect of protein heat-denature on soy sauce production by detecting the impact on steam pressure, time, amount of water, protein digestibility of cooked material and secondary ramification of protein were researched.
出处
《中国酿造》
CAS
北大核心
2005年第11期30-32,共3页
China Brewing
关键词
蛋白质热变性
熟料消化
酱油
protein heat-denature
digestion of cooked material
soy sauce
