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Soymilk-clotting Enzyme Activities in Bran Culture of Wutungkiao Mucor(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年02期
Page:
264-268
Research Field:
Publishing date:

Info

Title:
Soymilk-clotting Enzyme Activities in Bran Culture of Wutungkiao Mucor
Author(s):
LI Ping1; LUAN Guang-zhong1; 2; SONG Yang1; YANG Yang1; SHI Lei1
1.College of Food Science & Engineering,Northwest A&F University,Yangling 712100,China; 2.Shaanxi Engineering Center of Agroproduct Processing,Yangling 712100,China
Keywords:
Coarse enzyme; Soymilk-clotting enzyme; Fermentation conditions; Properties of the enzyme
PACS:
Q936
DOI:
10.11861/j.issn.1000-9841.2014.02.0264
Abstract:
The effect of fermentation condition,temperature,pH and metal ions on the soymilkclotting enzyme activities(SCA)in bran culture of Wutungkiao mucor was researched.The extractive of Wutungkiao mucor bran culture had soymilkclotting enzyme activities,and 4 mL extractive could coagulate 50 g soymilk in 20 min.The optimized fermentation condition by orthogonal tests was as follows:ratio of bran to water was 10 ∶11,and cultivated 54 h at 20℃,with the highest activities of 0.24 U.mL-1.The optimum temperature,and pH for SCA was 50℃ and 5.9,respectively.The SCA of the extractive was sensitive to temperature,and could be completely inactivated under 70℃ for 10 min.Within 3 to 5 mmol.L-1,Mg2+,Fe2+and Ca2+could enhance the SCA of the coarse enzyme,no obvious effect was observed for K+and Na+,while Zn+ and Al3+showed inhibitive effect.

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Last Update: 2014-08-05