酱油渣豆中残留蛋白质的分布及可利用率研究

Utilization rate analysis and distribution of soluble protein in soy sauce residue

对高盐稀态法发酵所得的酱油渣豆,采用机械破碎、中性蛋白酶及纤维素酶酶解3种方式递进处理,研究不同处理方式所得粗蛋白溶出率;另将酱油渣豆的豆皮及子叶分离,用上述方法处理后扫描电子显微镜观察微观结构及分析酶解液氨基酸组成。结果表明:酱油渣豆中含粗蛋白18.54%,经过上述递进处理后,可溶出粗蛋白含量依次增加为5.99%、9.88%、12.77%。中性蛋白酶及纤维素酶处理后豆皮内絮状物显著减少,子叶部分絮状物变化不明显。通过比较纤维素酶处理前后溶出物的氨基酸组成变化,结果说明豆皮和子叶部分色氨酸、缬氨酸、组氨酸、苏氨酸和赖氨酸溶出增加明显。

Soy sauce residue by high-sah liquid-state fermentation were lreated by the process of mechanical disruption, adding neutral protease, adding cellulase treatment to got the information of crude protein dissolution rate. Furthermore,the morphology of the skin and the cotyledons of the soybean slag were examined by scanning electron microscopy （SEM） and the amino acids increasing rate weremeasured by Automatic Analysis Apparatus （AAA）. Results showed that the total mxtde protein of the soy sauce residue was 18.54%, and the crude protein dissolution rate ~f the soy sauce residue progressed by the above treatment was 5.99%, 9.88%＇, 12.77%, respectively. The white-floc level in the skin of the soy sauce treated by the process of adding neutral protease, adding cellulase sharply abated, while the white-floc level in the cotyledons changed little. The Ser, Val, His, Thr and Lys increased rapidly both in the skin and the cotyledons of the soybean slag by comparing the amino acids composition before and after cellulase treatment.