Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 77 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028371

Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties

  • SHENG Yuhua ,
  • LI Jing ,
  • LIN Menghui ,
  • LYU Yuting ,
  • LU Qingfeng ,
  • CAI Chenggang ,
  • ZHU Ruiyu ,
  • SUN Rong ,
  • CAI Haiying
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  • 1(School of Biological and Chemical Engineering, Zhejiang University of Science&Technology, Hangzhou 310023, China)
    2(Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product, Hangzhou 310023, China)
    3(Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China)

Received date: 2021-06-16

  Revised date: 2021-08-01

  Online published: 2022-05-26

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Abstract

To study the effect of temperature on the physicochemical properties of sufu with protease-assisted fermentation, changing law of pH, amino nitrogen and soluble solid content of sufu was studied by controlling post-fermentation temperatures and proteases or complex enzyme using Actinomucor elegans. The amino nitrogen content in each protease-assisted fermented sufu group was significantly higher than that in the natural fermentation group, and the highest value ranging from 9.57 to 12.27 mg/g. With the increasing of the post-fermentation temperature, the content of amino nitrogen content showed an increasing trend. But the amino nitrogen content in fermented sufu decreased significantly at higher temperature (50 ℃). The neutral protease and alkaline protease displayed better adaptability to low temperature, and played a significant role in promoting proteins hydrolysis at 20 and 30 ℃. Papain and trypsin had a relatively higher optimal temperature range, which was more suitable for 37 and 50 ℃. In addition, pH value and soluble solid content were similar to amino nitrogen content, which indicated that amino compound in sufu was one of the important factors affecting pH. And soluble solid content was helpful to judge the maturity of sufu. Therefore, this study will provide a reference for the optimization of enzymatic sufu technology, and provide a theoretical and application basis for the reasonable design of enzyme assisted low-temperature fermentation, low salt, safe, healthy and high-quality sufu.

Key words： sufu; enzyme-assisted fermentation; low-temperature post-fermentation; physicochemical properties; fermentation optimization

Cite this article

SHENG Yuhua , LI Jing , LIN Menghui , LYU Yuting , LU Qingfeng , CAI Chenggang , ZHU Ruiyu , SUN Rong , CAI Haiying . Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties[J]. Food and Fermentation Industries, 2022 , 48(9) : 77 -83 . DOI: 10.13995/j.cnki.11-1802/ts.028371

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