耐高温腐乳毛霉发酵过程中酶活力变化的研究

Study on optimizing the change of enzyme vires of High-temperature sufu Mucor during the fermentation

在腐乳前发酵试验中对蛋白酶、α-半乳糖苷酶、纤维素酶、脂肪酶、α-淀粉酶、谷氨酰胺酶、糖化酶、果胶酶活的研究。结果表明：MHC-7摇瓶发酵培养最佳时间是34~38 h。MHC-7在豆坯上发酵培养最佳时间是32~34 h。在腐乳后发酵45天左右,各种酶活力不断下降,而谷氨酰胺酶酶活力持续增长使腐乳鲜味一直增长。当蛋白酶（65.4 U/g）、α-半乳糖苷酶（35.8 U/g）、脂肪酶（50.1 U/g）、α-淀粉酶（57.3 U/g）时腐乳已基本成熟。

In the fermented sufu,we reached protease,α-galactosidase,cellulase and lipase,α-amylase,the enzyme glutamine,glucoamylase and pectinase.The results show that： the best fermentation time of MHC-7 is 34~38 h.The best fermented time of MHC-7 in the beans billet is 32~34 h.In 45 days fermented sufu later,the content of activity of enzyme were declining with the fermentation time increased.But Glutaminase activity had been growth continuelly and the flavor of sufu was the continued growth,and along with the degradation of most of the protein,starch and oligosaccharides.So that protease（65.4 U/g）,α-galactosidase（35.8 U/g）,fatty acid（50.1 U/g）,α-amylase（57.3 U/g）,of the sufu was gradually declining,this sufu were mature.