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Method for improving prolease activity of sauce daqu

A technology of protease and soybean whey protein, which is applied in the field of improving the activity of soy sauce Daqu protease, can solve problems such as unsatisfactory results, complicated process, uncertain safety issues, etc., to reduce the discharge of high-concentration organic wastewater and improve the activity of protease , Improve the effect of protein utilization

Inactive Publication Date: 2008-11-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mutagenesis of traditional strain selection is time-consuming and labor-intensive, and the results are often unsatisfactory; improving the protease activity of strains through genetic engineering often brings uncertain safety issues
Constant temperature and humidity koji making or low temperature and long-term koji making have complex processes, high energy consumption, and large investment in equipment, which is not conducive to large-scale promotion in my country

Method used

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  • Method for improving prolease activity of sauce daqu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Concentrate the soaked soybean water to a protein content of 5%, add papain to hydrolyze it to a hydrolysis degree of 9%, keep at 90°C for 30 minutes to inactivate the enzyme, concentrate, and spray-dry to obtain soybean whey protein peptides. Among the obtained soybean whey protein peptides, the peptides with a molecular weight less than 3000Da accounted for 70.5% of the total nitrogen.

[0017] 2. Based on the weight of soybeans, after mixing 0.01% soybean whey protein peptides, 10% flour and 0.1% strains (Shanghai Niang 3042), they are evenly distributed on the cooked soybeans, and koji is made for 2 days. Temperature is 30 ℃, and relative humidity is 90%, soy sauce daqu is obtained, and its protease activity is 1150u / g. The obtained Daqu was fermented in open air, the recovery rate of soy sauce protein reached 86.3%, and the conversion rate of amino acid was 62.4%.

Embodiment 2

[0019] 1. Concentrate the soaked soybean water to a protein content of 8%, add trypsin to hydrolyze until the hydrolysis degree is 10%, keep at 93°C for 25 minutes to inactivate the enzyme, concentrate, and spray-dry to obtain soybean whey protein peptides. Among the obtained soybean whey protein peptides, the peptides with a molecular weight less than 3000Da accounted for 72.4% of the total nitrogen.

[0020] 2. Based on the weight of soybeans, mix 0.05% soybean whey protein peptides, 40% bran and 0.3% strains (Shanghai Niang 3042), evenly distribute them on the cooked soybeans, and make koji for 1 day , temperature is 35 DEG C, relative humidity is 60%, soy sauce Daqu is obtained, and its protease activity reaches 1236u / g. The obtained Daqu is subjected to open-air fermentation, the recovery rate of soy sauce protein reaches 88.6%, and the conversion rate of amino acid is 63.5%.

Embodiment 3

[0022] 1. Concentrate the soaked soybean water to a protein content of 10%, add papain to hydrolyze it to a hydrolysis degree of 12%, keep at 95°C for 20 minutes to inactivate the enzyme, concentrate, and spray-dry to obtain soybean whey protein peptides. Among the obtained soybean whey protein peptides, the peptides with a molecular weight less than 3000Da accounted for 75.8% of the total nitrogen.

[0023] 2. Based on the weight of soybeans, after mixing 0.1% soybean whey protein peptides, 80% flour and 0.6% strains (Shanghai Niang 3042), they are evenly distributed on the cooked soybeans, and koji is made for 3 days. Temperature is 25 ℃, relative humidity is 98%, soy sauce Daqu is obtained, and its protease activity reaches 1300u / g. The obtained Daqu was fermented in open air, the recovery rate of soy sauce protein reached 90.0%, and the conversion rate of amino acid was 64.9%.

[0024] Table 1 compares the method for improving the activity of soy sauce Daqu protease provi...

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Abstract

The invention discloses a method for improving the protease activity of soy sauce koji, which carries out koji making by mixing soybean whey protein peptide, flour or bran, and culture with the soybean after stewing, wherein, the soybean whey protein peptide, the flour or the bran, and the culture are respectively 0.01 to 0.1 percent, 10 to 80 percent, and 0.1 to 0.6 percent of the weight of soybean, thus achieving the aim at improving the protease activity in the soy sauce koji. The method not only changes the existing soy sauce koji making technology and significantly improves the protease activity of the soy sauce koji by 20 to 30 percent, but also obviously improves the protein utilization rate and the amino acid transformation ratio of soy sauce fermentation, with prominent social and economic benefit.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for improving the activity of soy sauce daqu protease. Background technique [0002] Soy sauce belongs to the traditional fermentation industry in my country, and its output and output value are very huge. According to statistics, the annual output of soy sauce in my country is about 5.8 million tons, with a total output value close to RMB 30 billion, accounting for 30% of the total output value of condiments in my country. Soybean water is a by-product of soy sauce production. According to statistics, every 1 ton of soy sauce produces about 0.6 tons of soy sauce. Based on the annual output of 5.8 million tons of soy sauce, the annual production of soy sauce in my country reaches 3.4 million tons. Soybean whey protein content in soaked bean water is 0.6%-0.8%. At present, most soaked bean water is treated as sewage and discharged, resulting in great waste of resources ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 赵谋明崔春赵海锋赵强忠任娇艳
Owner SOUTH CHINA UNIV OF TECH
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