姚玉静,尹文颖

• 1:广东食品药品职业学院
• 2:华南理工大学轻工与食品学院

摘要(Abstract)：

研究不同固形物浓度对酱油发酵的蛋白回收率和抗氧化活性的影响。研究表明:发酵固形物浓度(料液比为1∶1.5和1∶1.1,SS1.5和SS1.1)提高,可降低酱油发酵液中食盐浓度,提高发酵液的蛋白酶活力,进而提高酱油的蛋白回收率1.97%。发酵60天后,与常规发酵浓度(料液比为1∶2.5,SS2.5)相比,SS1.1和SS1.5的DPPH自由基清除率分别提高了1.51倍和1.37倍;还原力分别提高了1.47倍和1.48倍;羟基自由基清除率分别提高了1.78倍和1.72倍。这表明提高酱油发酵的固形物浓度可显著提高酱油的抗氧化活性。

关键词(KeyWords)： 酱油;蛋白回收率;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 广东省高等学校优秀青年教师培养计划项目(Yq2013184)

作者(Author): 姚玉静,尹文颖

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