应用生物技术处理醋渣制取酱油

Applying biological technology to deal with vinegar dregs for producing soy sauce

本文研究了利用生物技术 ,以中性蛋白酶、胰酶、酸性蛋白酶构成的复合酶 ,水解醋渣中的蛋白质制取酱油的工艺控讨 ,检测结果表明 ,不同酶类、加酶量、加水比例、pH值、温度、酶解时间等因素对蛋白质转化率都有较大的影响。其中利用各 1%的胰酶 +中性蛋白酶 ,加水比 1:3,pH8 5 ,温度 4 5℃ ,水解时间 9小时蛋白质转化率最高。通过试验 ,初步探索了利用酶解法处理醋渣制取酱油的工艺及相关参数 ,为今后的实践探索出一条新路。

This articles researched that complex enzyme(consist of neutral protein enzyme,pancreas protein enzyme and acidity enzyme)resolve protein of vinegar dregs for producing soy sauce in biotechnology application Measured result make clear Every factor,such as different enzymes,capacity of added enzyme,proportion of added water,pH,temperature,enzyme hydrolytic time,more influence changed rate of protein The changed rate of protein is highest in application of 1% pancreas protein enzyme+ neutral protein enzyme,proportion of added water is 1:3,pH8 5,temperature 45℃,hydrolytic times is 9 hours The experiments have explored initially technology and correlated parameter that enzyme hydrolysis treat vinegar dregs for producing soy sauce This experiments are exploring a new way for future