食品科学 ›› 2003, Vol. 24 ›› Issue (4): 102-104.

• 工艺技术 • 上一篇    下一篇

红曲米豆的培养及酶学研究

 戴德慧, 郭爱莲, 蒋家新   

  1. 西北大学生命科学学院,浙江科技学院
  • 出版日期:2003-04-15 发布日期:2011-12-13

Study on Culture and Enzyme Characteristics of Monascus Ruber on Rice and Soy be an Chips

 DAI  De-Hui, GUO  Ai-Lian, JIANG  Jia-Xin   

  • Online:2003-04-15 Published:2011-12-13

摘要: 以红曲霉为菌种,以米、豆粕为原料,对其适合的培养条件进行了研究,得出最佳培养条件:米豆比例1.5∶1;物料厚度5cm;初始水分含量50%;曲料pH值为4;30℃,6d。在此基础上对红曲米豆的酶学性质进行了初步研究,在该工艺条件下培养出的红曲米豆较红曲米的酸性蛋白酶活力提高近10倍,中性蛋白酶活力提高不大,碱性蛋白酶检测不出。糖化酶活力仍能达883.7。色价达180以上,基本保持不变。

关键词: 红曲米豆, 培养条件, 酶学, 蛋白酶, 糖化酶

Abstract: Monascus ruber was adopted as aspergillus strain.Rice and soybean c hi ps were used as the raw materials, and optimum culture conditions were studied a nd concluded:Rice to soybean chips ratio 1.5 to 1;thickness of substrate 5cm;in i tial water content of substrate 50%;pH of substrate 4;the culture temperature a round 30℃ and culture time 6 days.On this basis,enxyme character istics of m on ascus rice and bean were studied elementarily:The acidic proteinase viability of monascus rice and bean was about ten times as much as that of monascus rice cul tured by traditional technology.The neutral proteinase viability was not in creas ed much The alkaline proteinase could not be found.Saccharase viability st ill re ached 833.7.Monascus pigments reached above 180,with basically no varianc e.

Key words: Monascus rice and bean, culture condition, enzymology, proteinase, carbo h ydnase