首页|红曲糟制曲条件优化及米曲霉产酶条件研究

红曲糟制曲条件优化及米曲霉产酶条件研究

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该研究以红曲糟为原料，以米曲霉(Aspergillus oryzae)MJY2-5为发酵菌种，通过固态发酵制备成品曲，以中性蛋白酶及谷氨酰胺酶酶活力为评价指标，采用单因素和正交试验优化红曲糟制曲条件;以酶解率为指标，研究米曲霉MJY2-5最佳产酶条件。结果表明，米曲霉MJY2-5固态发酵制曲的最优条件为红曲糟与麸皮质量比4∶6、发酵温度32℃，发酵时间72 h，初始pH值6。7。在此优化条件下，米曲霉MJY2-5产中性蛋白酶、谷氨酰胺酶的酶活力分别为(1 891。79±6。34)U/g、(19。96±0。44)U/g。米曲霉MJY2-5产酶最佳条件为初始pH值5。5，酶解温度47 ℃，酶解时间6 h。在此优化条件下，酶解率为(63。42±0。98)％。
Study on koji-making conditions optimization of Hongqu rice wine grains and enzyme production conditions of Aspergillus oryzae
Using Hongqu rice wine grains as the raw material,Aspergillus oryzae MJY2-5 as the fermentation strain,the finished koji was prepared by solid-state fermentation.With neutral protease and glutaminase activities as the evaluation indexes,the koji-making conditions were optimized by single factor and orthogonal experiments.Using enzymatic hydrolysis rate as the index,the optimum enzyme production conditions of A.oryzae MJY2-5 were studied.The results showed that the optimal conditions for koji-making with solid-state fermentation by A.oryzae MJY2-5 were as follows:mass ratio of Hongqu rice wine grains and bran 4∶6,fermentation temperature 32 ℃,time 72 h,and initial pH 6.7.Under the optimized conditions,the activities of neutral protease and glutaminase produced by A.oryzae MJY2-5 were(1 891.79±6.34)U/g and(19.96±0.44)U/g,respectively.The optimum conditions for enzyme produced by A.oryzae MJY2-5 were initial pH 5.5,enzymolysis temperature 47 ℃ and time 6 h.Under the optimal conditions,the enzymatic hydrolysis rate was(63.42±0.98)％.

Hongqu rice wine grainskoji-making with solid-statekoji-making conditions optimizationAspergillus oryzae MJY2-5enzyme produc-tion conditions optimization

赵燚涛、梁璋成、何志刚、任香芸、林晓姿、李维新

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福建省农业科学院农产品加工研究所,福建福州 350003

福建省农产品(食品)加工重点实验室,福建福州 350003

红曲糟 固态制曲 制曲条件优化 米曲霉MJY2-5 产酶条件优化

福建省属公益类科研院所基本科研专项福建省属公益类科研院所竞争性科研项目

2022R10320092023R1098

2024

10.11882/j.issn.0254-5071.2024.09.019

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(9)