低温胁迫发酵对酱油品质的影响Effects of Low-temperature Stress Fermentation on the Quality of Soy Sauce
王延辉,周文斯,何艳丽,沈诗珺
摘要(Abstract)：
研究了低温胁迫发酵工艺对酱油品质的影响,分析了酱醪酿造初期低温胁迫对pH、谷氨酰胺酶活、中性蛋白酶活、总氮、氨氮、总糖、总酸、游离氨基酸含量以及酱油成品滋味感官品质的影响。结果表明:发酵初期,低温胁迫可以延缓酱醪pH值下降,可明显提高谷氨酰胺酶、中性蛋白酶活力。游离氨基酸含量分布显示:酿造初期,低温胁迫显著提高了鲜味和甜味氨基酸的含量,降低了苦味氨基酸的含量。感官分析结果表明,低温胁迫组的鲜味、厚味更为突出,咸味稍减弱。从整体来看,低温胁迫发酵工艺可以显著提高酱油的品质。
关键词(KeyWords)： 酱油;低温胁迫;pH值;氨基酸组成;滋味
基金项目(Foundation): 浙江省教育厅高校科研项目(Y201320218);; 浙江医药高等专科学校科研项目(ZPCSR2013008)
作者(Author): 王延辉,周文斯,何艳丽,沈诗珺
参考文献(References)：
- [1]Cui C,Zhao M,Dan L,et al.Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing[J].CyTA-Journal of Food,2014,12(2):166-175．
- [2]Fukushima D,Steinkraus K H.Industrialization of fermented soy sauce production centering around Japanese shoyu.In:Industrialization of Indigenous Fermented Foods[M].Marcel Dekker,New York,1989:1-88．
- [3]Ito K,Koyama Y.Analysis of specific proteolytic digestion of the peptidoglutaminase-asparaginase of koji molds[J].Journal of Bioscience&Bioengineering,2014,118(3):253-255．
- [4]Wu T Y,Kan M S,Leefong S,et al.Effect of temperature on moromi fermentation of soy sauce with intermittent aeration[J].African Journal of Biotechnology,2010,9(5):702-706．
- [5]Hoang N X,Ferng S,Ting C H,et al.Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce[J].LWT-Food Science and Technology,2016,74:242-250．
- [6]Nan-Wei S,Mei-Ling W,Kam-Fu K,et al.Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji[J].Journal of Agricultural&Food Chemistry,2005,53(5):1521-1525．
- [7]李荔,童星．酱油酿造中米曲霉和酱油曲霉复合制曲的研究[J]．中国调味品,2018,43(5):151-154．
- [8]尹立明,Hanmoungjai P．浅析酱油发酵工艺及改善酱油风味的方法[J]．中国调味品,2018,43(3):119-121．
- [9]崔春,徐明,杨娟,等．离子选择电极法测定谷氨酰胺酶活力研究[J]．中国调味品,2017,42(2):10-14．
- [10]Nannipieri P,Ceccanti B,Cervelli S,et al.Extraction of phosphatase,urease,proteases,organic carbon,and nitrogen from soil[J].Soil Science Society of America Journal,1980,44(2):1011-1016．
- [11]赵娜,舒丹阳,崔春．pH值对成熟期小麦酱油理化指标的影响[J]．中国调味品,2018,43(12):83-88．
- [12]尹文颖,崔春,陈玲,等．发酵温度对高盐稀态酱油原油品质的影响[J]．食品工业科技,2014,35(2):154-157．
- [13]Jeong S Y,Chung S J,Suh D S,et al.Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce[J].Journal of Food Science,2015,69(8):319-325．
- [14]刘通讯,何婷,赵谋明,等．酵母抽提物和大豆呈味肽在酱油中的应用[J]．中国调味品,2018,43(2):23-27．
- [15]李丹,崔春,王娅琴,等．高盐稀态酱油酿造过程中蛋白质降解规律的研究[J]．食品与发酵工业,2010,36(9):24-28．
- [16]Tomita K,Yano T,Kitagata T,et al.Action of glutaminase in a model system of a soy sauce fermentation[J].Journal of the Agricultural Chemical Society of Japan,1989,53(7):1873-1878．
- [17]Impoolsup A,Bhumiratana A,Flegel T W.Isolation of alkaline and neutral proteases from Aspergillus flavus var.columnaris,a soy sauce koji mold[J].Appl Environ Microbiol,1981,42(4):619-628．
- [18]杨兰,赵谋明．外加营养物对酱油种曲孢子数和成曲酶活力的影响[J]．食品科学,2009,30(21):297-300．
- [19]Shuai W,Shang D J,Bai Y J,et al.Effect of low temperature stress on volatile components in Pleurotus ferulae mycelia[J].Food&Fermentation Industries,2012(9):17-20．
- [20]赵妍,林锋,姜威,等．草菇cat1基因序列分析及其低温胁迫下定量表达研究[J]．食品工业科技,2015,36(7):196-199．
- [21]孙常雁,李德海,孙莉洁．传统酿造酱及酱油中酶系的作用[J]．中国食品添加剂,2009(3):164-169．
- [22]Lioe H N,Takara K,Yasuda M.Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces[J].Journal of Food Science,2010,71(3):277-283.