| 蛋白来源与米曲霉对酱油氨基酸组成的影响 |
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| 引用本文： | 黄小丹 梁兰兰. 蛋白来源与米曲霉对酱油氨基酸组成的影响[J]. 仲恺农业技术学院学报, 1997, 10(1): 67-73 |
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| 作者姓名： | 黄小丹 梁兰兰 |
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| 作者单位： | 广州仲恺农业技术学院食品科学系!广州，510225，广州仲恺农业技术学院食品科学系!广州，510225 |
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| 摘 要： | 本文采用半化学酱油新工艺，对牛肉等5种蛋白质原料经米曲霉发酵前后的游离氨基酸的种类、数量进行了测定;并对照原料的游离氨基酸组成，探讨了米曲霉对发酵液游离氨基酸组成的影响.
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| 关 键 词： | 蛋白质 游离氨基酸 发酵 酱油 |
AFFECTIONS OF PROTEIN SOURCES AND ASPERGILLUS ORYZAE ON AMINO ACID XOMPOSETION OF SOY SAUCE |
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| Huang Xiaodan, Liang Lanlan. AFFECTIONS OF PROTEIN SOURCES AND ASPERGILLUS ORYZAE ON AMINO ACID XOMPOSETION OF SOY SAUCE[J]. Journal of Zhongkai Agrotechnical College, 1997, 10(1): 67-73 |
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| Authors: | Huang Xiaodan Liang Lanlan |
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| Abstract: | In this paper,the new technology of semi - chemical soy sauce was used to measure the kind and amount of free amino acids from five protein materials including beef before and after brewed by Aspergillus oryzae. Affections of Aspergillus oryzae on free amino acidcomposition of brewed liquid was discussed compared with the free amino acid composition of protein materials. |
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| Keywords: | protein free amino acid brewing soy sauce |
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