酱油制曲过程中蛋白酶和谷氨酰胺酶活力影响因素

Affecting Factors of Protease and Glutaminase Activities during Soy Sauce Koji Processing

在酱油制曲过程中通过单因素试验分别探讨制曲过程中预处理条件和制曲条件对蛋白酶和谷氨酰胺酶比活力的影响,通过正交试验确定制曲过程中对酶比活力影响的各因素的重要性次序和最佳工艺参数组合。影响蛋白酶比活力的重要性次序为:接种量>制曲时间>制曲温度;酶比活力最高的制曲工艺参数组合为:接种量0.8%、制曲温度32℃、制曲时间36h;影响谷氨酰胺酶比活力的重要性次序为:制曲温度>制曲时间>接种量;酶比活力最高的制曲工艺参数组合为:接种量0.5%,制曲时间60h,制曲温度28℃。

In the present study,a series of single factor experiments were conducted to examine the effects of pretreatment and inoculation conditions on protease and glutamine activities during soy sauce koji processing.This was followed by the investigations on importance order of these conditions and their optimum values using orthogonal array design.The results showed that the importance order of process conditions affecting protease activity was：inoculum size 〉fermentation time〉 fermentation temperature and the optimum conditions for maximizing protease activity were as follows：inoculum size 0.8%,fermentation temperature 32 ℃ and fermentation time 36 h;and the importance order of process conditions affecting glutamine activity was：fermentation temperature〉 fermentation time 〉inoculum size and the optimum conditions for maximizing glutamine activity were as follows：noculum size 0.5%,fermentation temperature 28 ℃ and fermentation time 60 h.