食品科学 ›› 2009, Vol. 30 ›› Issue (1): 59-62.doi: 10.7506/spkx1002-6630-200901014

• 基础研究 • 上一篇    下一篇

豆豉成熟过程中基本成分及蛋白质体外消化率变化的研究

赵国华1,2,房翠兰3   

  1. 1. 西南大学食品科学学院 2.重庆市农产品加工技术重点实验室 3.重庆市九龙坡区疾病预防控制中心
  • 收稿日期:2007-12-19 修回日期:2008-04-18 出版日期:2009-01-01 发布日期:2010-12-29
  • 通讯作者: 赵国华 E-mail:zhaoguohua1971@163.com
  • 基金资助:

    重庆市科委自然科学基金项目(CSTC 2006BB1029)

Changes of Proximate Composition and in vitro Digestibility of Protein Associated with Ripening Process of Douchi

ZHAO Guo-hua1,2,FANG Cui-lan3   

  1. (1. College of Food Science, Southwest University, Chongqing 400716, China;2.Key Laboratory of Agricaltural Processing
    Technology of Chonqing, Chongqing 400176, China;3.Centre for Disease Control and Prevention of Jiulongpo, Chongqing
    400039 , China)
  • Received:2007-12-19 Revised:2008-04-18 Online:2009-01-01 Published:2010-12-29
  • Contact: ZHAO Guo-hua1 E-mail:zhaoguohua1971@163.com

摘要:

在实验室模拟工业化生产条件的基础上制作豆豉,并对其在45~48℃成熟42d 的过程中基本成分、蛋白质体外消化率、可滴定酸以及褐变指数的变化进行了研究。结果发现,在豆豉成熟的过程中灰分逐步增长,而膳食纤维于碳水化合物的量明显减少。可滴定酸在成熟前期(0~8d)急剧升高而在后期(32~42d)有缓慢回落的趋势。豆豉成熟的过程中,虽然总氮一直保持恒定,但非蛋白质氮、氨基酸态氮、氮溶解指数、水溶性氮、游离氨基酸以及蛋白质体外消化率都有明显的提升。因此,豆豉的成熟对产品营养价值的提升作用非常明显,同时本研究结果可为建立豆豉产品成熟指标判断体系提供理论依据。

关键词: 豆豉, 基本成分, 含氮成分, 褐变, 成熟, 消化

Abstract:

The production of Douchi, a Chinese traditional fermented soybean product, was replicated in the laboratory on a small scale in order to study the biochemical changes associated with the ripening process. Douchi was made by mucor SP. fermenting uncracked, undehulled and cooked soybean seeds and followed by a 42-d ripening at 45 to 48 ℃. Changes in proximate compositions (moisture, ash, crude lipid, dietary fiber, carbohydrate and energy), total nitrogen, non-protein nitrogen, nitrogen soluble index, amino nitrogen, water soluble nitrogen, free amino acid concentration, in vitro digestibility of protein, total titratable acid, and browning index of Douchi with different length of ripening time were analyzed. Results showed that ash content increases over the ripening process, while dietary fiber and carbohydrate significantly diminish. A sharp increase and a slight decline in total titratable acid are detected at the beginning (0 to 8 d) and end (32 to 42 d) of ripening, respectively. Total nitrogen keeps stable, while non-protein nitrogen, nitrogen soluble index, amino nitrogen, water-soluble nitrogen, free amino acid concentration, and in vitro digestibility of protein increase throughout the ripening process, which results in enhancemant of nutritional value of product.

Key words: Douchi, proximate composition, nitrogenous consitiuents, browning, ripening, digestibility

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