食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 112 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042012

研究报告

淀粉液化芽孢杆菌BS5582产蛋白酶的酶学性质分析及其在酱油中的应用

  • 杨士晶 ,
  • 陈华婷 ,
  • 刘春凤 ,
  • 钮成拓 ,
  • 李崎
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学 生物工程学院,江苏 无锡,214122)
第一作者:硕士研究生(李崎教授为通信作者,E-mail:liqi@jiangnan.edu.cn)

收稿日期: 2024-12-31

  修回日期: 2025-03-07

  网络出版日期: 2025-10-27

基金资助

国家自然科学基金面上项目(32272282,32472294)

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Characterization of enzymatic properties of proteolytic enzymes produced by Bacillus amyloliquefaciens BS5582 and application in soy sauce fermentation

  • YANG Shijing ,
  • CHEN Huating ,
  • LIU Chunfeng ,
  • NIU Chengtuo ,
  • LI Qi
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-12-31

  Revised date: 2025-03-07

  Online published: 2025-10-27

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摘要

蛋白酶在酱油生产过程中有重要作用。为提升酱油原料利用率和酱油品质,该文旨在表征淀粉液化芽孢杆菌BS5582产蛋白酶的酶学性质,并考察了其在酱油发酵中的应用效果。结果表明,BS5582产蛋白酶的最适温度和最适pH分别为50 ℃和pH 7.5,其在pH 6.0条件下的半衰期为86.93 min,高于2种市售蛋白酶。此外,该酶具有较好的高盐度耐受能力,其在140 g/L盐度下处理15 d仍能保持约50%酶活力,优于市售酶。最后,将BS5582菌株产蛋白酶应用于酱油发酵初始阶段,发现BS5582产蛋白酶的添加能够显著增加酱油中氨基酸态氮含量及挥发性风味物质的种类和含量,得到的酱油同时具有更强的果香、酱香和烟薰香,使酱油的风味更愉悦,口感更醇厚。由此可见,淀粉液化芽孢杆菌BS5582产蛋白酶具有良好的酶学性质,有利于提升酱油的风味和品质,在酱油生产过程中具有潜在应用价值。

关键词： 淀粉液化芽孢杆菌BS5582; 蛋白酶; 酶学性质; 酱油

本文引用格式

杨士晶 , 陈华婷 , 刘春凤 , 钮成拓 , 李崎 . 淀粉液化芽孢杆菌BS5582产蛋白酶的酶学性质分析及其在酱油中的应用[J]. 食品与发酵工业, 2025 , 51(20) : 112 -121 . DOI: 10.13995/j.cnki.11-1802/ts.042012

Abstract

Proteolytic enzymes play crucial roles in soy sauce fermentation.To improve the utilization rate of raw materials and soy sauce quality, this research aimed to characterize the enzymatic properties of proteolytic enzymes produced by Bacillus amyloliquefaciens BS5582 and evaluate its application in soy sauce fermentation.The optimal temperature and optimal pH value of enzymes were 50 ℃ and pH 7.5, respectively.The half-life value at pH 6.0 reached 86.93 min, which was better than two commercial enzymes.Moreover, this enzyme also had a relatively high tolerance to high salinity since it could still maintain around 50% activity after treatment at 140 g/L salinity for 15 days.Finally, the proteolytic enzymes produced by the BS5582 strain were applied in the initial stage of soy sauce fermentation.Results showed that the addition of BS5582 enzymes could significantly increase the concentrations of amino acid nitrogen and the quantity and concentration of volatile flavor substances in soy sauce.The soy sauce samples fermented with the addition of proteolytic enzymes also had a stronger fruity aroma, sauce aroma and smoky aroma, which endowed soy sauce with a more pleasant aroma and more mellow taste.The results obtained in this study showed that the proteolytic enzymes produced by B.amyloliquefaciens BS5582 had the good enzymatic ability and benefited the flavor and quality of soy sauce, indicating the enzyme had potential application value in soy sauce production.

Key words： Bacillus amyloliquefaciens BS5582; proteolytic enzymes; enzymatic properties; soy sauce

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