真菌豆乳凝固酶的筛选及其凝固豆乳的工艺条件研究

SELECTION OF FUNGAL SOYMILK CLOTTING ENZYME AND ITS COAGULATION CONDITION

筛选获得ＳＣＥ２豆乳凝固酶，在固态发酵时的产酶量为１２８ｕ／ｇ干麸皮。采用正交试验法对ＳＣＥ２凝固豆乳的工艺条件进行优化，结果表明，控制凝固温度６９℃、自然ｐＨ（６．１）、加酶终浓度３ｕ／ｍｌ豆乳时，蛋白质凝固率和固形物收率分别高达８８４％和８１０％。微生物酶凝固豆乳应用于传统豆腐乳制作使生产周期相对缩短了２０４％。

The yield of soymilk clotting enzyme SCE2 by sufu starter reached 128 U / g dry bran while on solid state fermentation (SSF). The optimum condition of coagulating soymilk by SCE2 was obtained from orthogonal test. While coagulating temperature was controlled at 69℃, pH natural. and final concentration of enzyme at 3 U / ml soymilk; The recovery of soy protein and soymilk solids reached 88.4% and 81 .0% respectively. The application of soymilk clotting enzyme SCE2 on sufu process shortened the period of sufu fermentation by 20.4%.