[1]段松林,彭荣,殷钟意,等.基于综合酶活力优化的豆渣酱油曲制备工艺[J].大豆科学,2018,37(06):955-960.[doi:1011861/jissn1000-98412018060955]
　DUAN Song-lin,PENG Rong,YIN Zhong-yi,et al.Preparation Process of Bean Dregs Soy Sauce Koji Based on Comprehensive Enzyme Activity Optimization[J].Soybean Science,2018,37(06):955-960.[doi:1011861/jissn1000-98412018060955]
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基于综合酶活力优化的豆渣酱油曲制备工艺

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年06期 页码: 955-960 栏目: 出版日期: 2018-11-20
Title:
Preparation Process of Bean Dregs Soy Sauce Koji Based on Comprehensive Enzyme Activity Optimization
作者:
（1.重庆工商大学 环境与资源学院，重庆 400067； 2.内江市环境监测中心站，四川 内江 641100）
Author(s):
(1 College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067,China; 2 Neijiang Environmental Monitoring Center Station, Neijiang 641100,China)
关键词:
综合酶活力; 豆渣; 酱油曲; 响应面; 制备工艺
Keywords:
Comprehensive enzyme activity;  Bean dregs;  Soy sauce koji;  Response surface;  Optimal preparation technology
DOI:
1011861/jissn1000-98412018060955
文献标志码:
A
摘要:
为得到豆渣酱油曲的最优制备工艺，以鲜豆渣为原料，以蛋白酶、纤维素酶、糖化酶和淀粉酶的综合酶活力为指标，采用响应面中心复合设计试验方法考察原料比、蒸煮时间、接种量和培养温度对豆渣酱油曲品质的影响。结果表明：豆渣酱油曲综合酶活力的回归模型为:Y=54878-11063A-1886B+389C-6980D-056AB+145AC-062AD+283BC-1941BD+1257CD-1205A2-0093B2-3804C2-2455D2+2215ABD+4084A2D+5576AB2，其中，纤维素酶、中性蛋白酶、淀粉酶和糖化酶的酶活力权重值分别为17%、18%、37%和28%，4个工艺变量对综合酶活力的影响顺序为：原料比>培养温度>蒸煮时间>接种量；豆渣酱油曲的最优制备工艺为：原料比3∶1、蒸煮时间18 min、接种量0001 g·g-1、培养温度27℃，在该工艺条件下，豆渣酱油曲的综合酶活力达652109±11333 μ·g-1，平均值与模型预测值(656161 μ·g-1)相差0618%，利用响应面统计分析方法确定的4种酶活力在综合酶活力的权重值是有效的，建立的响应面模型可用于豆渣酱油曲制备工艺的预测。
Abstract:
In order to obtain the optimal preparation technology of soybean residue soy sauce koji , we took fresh bean residue as the raw material and comprehensive enzyme activity of protease, cellulase, glucoamylase and amylase as the index, and study the influence of the raw material ratio, cooking time, inoculum size and culture temperature on the quality of soy sauce soy sauce by using the response surface center composite design experiment method to obtain a optimal preparation process of soybean residue soy sauce The results showed that: the regression model of the enzyme activity of soybean residue soy sauce: Y=54878-11063A-1886B+389C-6980D-056AB+145AC-062AD+283BC-1941BD+1257CD-1205A2-0093B2-3804C2-2455D2+2215ABD+4084A2D+5576AB2, where in the enzyme activity weight values of cellulase, neutral protease, amylase and glucoamylase were 17%, 18%, 37% and 28% respectively. The order of influence of the four process variables on the comprehensive enzyme activity was: raw material ratio > culture temperature > cooking time > inoculation amount, the optimal preparation process of soybean residue soy sauce was: raw material ratio 3∶1, cooking time 1800 min, the amount of inoculation 0001 g·g-1, culture temperature 27℃ In this conditions, the comprehensive enzyme activity of soybean residue soy sauce 652109 ± 11333 μg-1, the average value and the model predicted value of 656161 μg-1 was with difference of 0618% It suggested that the weight values of the four enzyme activities determined by the response surface statistical analysis method are effective in the comprehensive enzyme activity, and the established response surface model can be used to predict the preparation process of the soybean residue soy sauce

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备注/Memo

收稿日期：2018-07-31

基金项目：重庆市高层次人才特殊支持计划（科技创新领军人才）（渝委组［2013］139号）。
第一作者简介：段松林（1993-），男，硕士，主要从事生物化工研究。E-mail：civiliandsonglin@163com。
通讯作者：彭荣（1978-），男，博士，助理研究员，主要从事应用微生物和发酵工程研究。E-mail：47513433@qqcom。

更新日期/Last Update: 2018-12-04