食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 159 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024558

生产与科研应用

二次回归正交旋转组合设计优化富含γ-氨基丁酸豆酱制曲工艺

  • 李冬龙 ,
  • 李拂晓 ,
  • 葛艳静 ,
  • 谢彩锋 ,
  • 刘继栋 ,
  • 杭方学
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  • 1(广西大学 轻工与食品工程学院,广西壮族自治区 南宁,530004)
    2(蔗糖产业省部共建协同创新中心,广西大学,广西壮族自治区 南宁,530004)
硕士研究生(杭方学副教授为通讯作者,E-mail:hangfx@163.com)

收稿日期: 2020-05-25

  修回日期: 2020-08-31

  网络出版日期: 2021-01-13

基金资助

广西自然科学基金面上项目(2018GXNSFAA050126)

收起

Optimization of γ-aminobutyric acid bean paste koji making process through quadratic regression orthogonal rotational combination design method

  • LI Donglong ,
  • LI Fuxiao ,
  • GE Yanjing ,
  • XIE Caifeng ,
  • LIU Jidong ,
  • HANG Fangxue
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  • 1(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
    2(Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning 530004, China)

Received date: 2020-05-25

  Revised date: 2020-08-31

  Online published: 2021-01-13

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摘要

为开发一种富集γ-氨基丁酸的功能性豆酱,该研究采用二次回归正交旋转组合设计法对豆酱制曲工艺进行优化。结果表明,在添加9%(质量分数)糙米粉、6.1%(质量分数)蔗糖且制曲时间为65 h时,酱曲蛋白酶酶活、γ-氨基丁酸含量及谷氨酸含量分别为(592.13±25.01) U/g、(0.148±0.012) mg/g和(0.241±0.010) mg/g,与预测值基本吻合。在优化制曲阶段可保持较高酶活性的情况下实现γ-氨基丁酸的积累,可为富含γ-氨基丁酸功能性豆酱的开发提供借鉴。

关键词： γ-氨基丁酸; 制曲; 豆酱; 二次回归正交旋转组合设计; 蛋白酶酶活; 糙米; 蔗糖

本文引用格式

李冬龙 , 李拂晓 , 葛艳静 , 谢彩锋 , 刘继栋 , 杭方学 . 二次回归正交旋转组合设计优化富含γ-氨基丁酸豆酱制曲工艺[J]. 食品与发酵工业, 2020 , 46(24) : 159 -166 . DOI: 10.13995/j.cnki.11-1802/ts.024558

Abstract

A quadratic regression orthogonal rotation combination design method was used to optimize soybean paste koji making process to develop a soybean paste product with high γ-aminobutyric acid content. The results indicated that after incubated in optimal culture containing (mass fraction) 9% brown rice flour and 6.1% sucrose for 65 h, the protease activity, γ-aminobutyric acid and glutamate of paste koji were (592.13±25.01) U/g, (0.148±0.012) mg/g and (0.241±0.010) mg/g, respectively. The results of the present study demonstrated that the accumulation of γ-aminobutyric acid could be achieved through optimization of the koji making process, and the results could provide a reference for the development of functional soybean paste rich in γ-aminobutyric acid.

Key words： γ-aminobutyric acid; koji making; soybean paste; quadratic rotation-orthogonal composite experimental design; protease activity; brown rice; sucrose

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