Abstract: The activity of protease and amylase from four strains(j2,y2,42,x72) were compared with Aspergillus oryzae 3.042,and the changes with various salinity of 0%,5%,10%,15%,20% were measured.The activity of neutral protease decreased significantly(P<0.05) with the increase of salt concentration.The activity of acidic protease and glucoamylase were decreased drastically(P<0.05) under 5% salt concentration and followed by a gently decline.The activity of α-amylase at 5% salt concentration had no significant decrease(P>0.05) but followed by a steep drop.Besides,the amylase was much more stable than the protease in the same sodium chloride solution,and the residual activities of α-amylase and glucoamylase were up to 50% in five strains under 20% salt concentration.The decline rate of neutral protease from strain y2,j2 and acidic protease from strain x72 were all lower than those from control group.
陈之瑶,冯云子,尹文颖,等. 不同菌种制备酱油大曲生产酶系特性及其耐盐性的比较[J]. 食品与发酵工业, 2012, 38(06): 7-11.
Chen Zhi-yao,Feng Yun-zi,Yi Wen-ying,et al. Effects of Sodium Chloride Concentration on the Activities of Proteases and Amylases in Koji molds[J]. Food and Fermentation Industries, 2012, 38(06): 7-11.