六神曲发酵过程中5种消化酶的动态分析

Dynamic analysis of the five digestive enzymes in the fermentation of Shenqu

该文主要通过对六神曲发酵过程中产生的5种消化酶进行了系统而全面的分析,确定了六神曲的最佳成熟时间。研究发现,发酵过程中产生的5种消化酶存在规律性变化:糖化酶活力在发酵第3d时达到高峰,淀粉酶、纤维素酶和脂肪酶的活力在发酵4d时达到高峰,之后4种酶活力均有所下降并逐渐趋于平稳;蛋白酶活力在发酵前4d变化不大,之后随发酵时间的延长活力显著增加。最终确定六神曲发酵的成熟时间为4d～6d,为六神曲的工艺及质量控制提供依据。消化酶的活力变化可以作为控制六神曲发酵工艺及质量评价的指标。

The optimal mature time of Shenqu was investigated through analyzing five digestive enzymes activity. It was found that there were regular changes of five digestive enzymes in the fermentation process： Glucoamylase activity reached the highest value at 3d fermentation; Amylase, cellulase and lipase activity reached the maximal values at 4d fermentation; Protease enzyme activity had a little change in the ftrst 4d of fermentation, afterwards, the activity was significantly increased. The suitable mature time was 4d-6d. The changes of digestive enzymes activities can be used as a control indicator for Shenqu fermentation process and quality evaluation.