低盐固态酱油酿造过程中蛋白质组分构成及变化规律的研究

Composition and Transformation of Protein during the Fermentation of Low-salt Solid-state Soy Sauce

低盐固态酱油原料利用率低,废弃物酱油渣中残留大量蛋白质,造成极大的原料浪费。采用Osborne分级提取法,按照溶解性将蛋白质分类,通过分析酱油酿造过程中总蛋白及四种蛋白质组分的变化规律,发现酱油中氨基酸态氮的主要来源是清蛋白和谷蛋白,酱油渣中残留蛋白质组分主要为谷蛋白(74.21%),进一步分析表明:原料蒸煮过程中蛋白质变性过度和部分谷蛋白不易被酶水解是造成酱油渣中谷蛋白残留的主要原因。

The utilization efficiency of raw materials during the production of low-salt solid-state soy sauce is low. Large quantities of protein left in soy sauce residue results in a huge waste of raw materials. Fermentation process of low-salt solid-state soy sauce is studied and protein is classified according to solubility based on the extracting method of Osborne. The variation of total protein and four protein components during the brewing of soy sauce is also investigated. The results show that albumin and glutelin are the main sources of amino acid nitrogen in soy sauce and the principal protein remained in soy sauce residue is glutelin （74. 21%）. Further analysis shows that, excessive denaturation of protein during the steaming process of raw materials and incomplete enzymatic hydrolysis of glutelin lead to the remaining of glutelin in the soy sauce residue.