外源蛋白酶对白腐乳制备过程部分性质的影响

Effect of adding proteases on some physiochemical properties in preparation of white sufu

为了缩短白腐乳的后酵时间,在豆浆凝固工序分别加入木瓜蛋白酶和碱性蛋白酶Alcalalse,监测白腐乳制备各工艺阶段氨基态氮、破断强度及蛋白质分子降解情况。结果表明,与Alcalase相比,加入木瓜蛋白酶的腐乳氨基态氮高,蛋白质降解程度大,在毛坯和腌制阶段坯子硬度高,后酵后产品块形完整。加入木瓜蛋白酶和Alcalalse制备的白腐乳,氨基态氮分别可在腌制结束及后酵5 d后达到0.35%。与Alcalase相比,木瓜蛋白酶更适合用于加入到腐乳坯子中,从而缩短了白腐乳的后酵时间。

In order to shorten the aging time of white sufu,papain and an alkaline protease-Alcalalse were added in the process of soymilk coagulation.Protein molecular degradation,breaking strength of tofu cubes and the content of amino nitrogen were monitored during the processing stages.The results showed that,the amino nitrogen content,breaking strength and the degree molecular degradation of the papain-added sufu were all higher than those of Alcalase.The amino nitrogen contents of papaina-dded and Alcalalse-added white sufu were higher 0.35% in the end of salting and after 5 day’s aging respectively.The results indicate that compared with the Alcalase,papain is more suitable for shortening the aging time of white sufu.