固态发酵红曲发酵过程中消化酶的动态变化分析

Dynamic analysis of the digestive enzymes of red yeast rice in the fermentation process

目的:研究红曲发酵过程中产生的5种消化酶的动态变化。方法:采用紫外分光光度法检测红曲发酵第(1~90)天样品淀粉酶、蛋白酶、糖化酶、脂肪酶和纤维素酶的酶活力。结果:淀粉酶、蛋白酶、糖化酶和脂肪酶活力在发酵第75天时达到最高,酶活力分别为2.25、137.5、400.1、2.996 U/g。纤维素酶活力在发酵第22天时达到最高,酶活力为34.85 U/g。结论:固态发酵红曲发酵过程中产生的5种消化酶存在规律性变化。

Objective： It was investigated the five digestive enzymes of red yeast rice in the fermentation process. Methods： The amylase, protease, glucoamylase, lipase and cellulase activities of the fermentation samples from 1 d to 90 d were assayed by ultraviolet spectrophotometry. Results： The amylase, protease, glucoarnylase and lipase activities reached the highest value at 75 d fermentation, and the values were 2.25, 137.5, 400.1, 2.996 U/g. Cellulase activities reached the highest value at 22 d fermentation, and the value was 34.85 U/g. Conclusion： It was found that there were regular changes of five digestive enzymes of red yeast rice in the fermentation process.