| 酸性蛋白酶在酱油酿造中的应用研究 |
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| 引用本文： | 王祥观,张爱琴.酸性蛋白酶在酱油酿造中的应用研究[J].生物技术,1993,3(4):26-29. |
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| 作者姓名： | 王祥观 张爱琴 |
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| 作者单位： | 黑龙江省科学院应用微生物所 哈尔滨
(王祥观，张爱琴，于丽萍，侯文英，刘石)，黑龙江省科学院应用微生物所 哈尔滨(关世斌) |
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| 摘 要： | 低盐固态酿造酱油,在发酵过程中pH偏酸。采用在发酵中期添加适量的酸性蛋白酶,弥补在制曲时米曲霉所产生的酸性蛋白酶活性的不足。增强在酸性环境下对蛋白质的分解作用,提高原料蛋白质的利用率,增产酱油8.0％左右。
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| 关 键 词： | 酱油 酿造 酸性蛋白酶 |
Studies on Application of Acidic Proteinase to Brew of Soy |
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| Wang Xiangguan Zhang Aiqin et al.Studies on Application of Acidic Proteinase to Brew of Soy[J].Biotechnology,1993,3(4):26-29. |
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| Authors: | Wang Xiangguan Zhang Aiqin |
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| Abstract: | Low salt solid state method brew sauce, in the ferment process pH become acid. With in the ferment middle increase moderate acidic proteinase for retrieve energy deficiency that acidic proteinase had been produced in the yeast of aspergillus oryzae, strengthen disintegration to protein in the acid environment Raise utilization of raw protein, increase sauce 8.0% higher. |
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| Keywords: | Sauce brew Acidic proteinase |
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