作　　者： ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《中国酿造》 2005年第2期12-14,共3页

摘　　要： 在传统豆酱的发酵过程中,会产生一些白色颗粒状或片状物质,人们通常认为是单一酪氨酸的结晶物。通过对白色物质的分析研究发现,这些白色物质的主要成分是酪氨酸和面筋蛋白,是由于面粉中的一些蛋白质未被彻底分解而与酱体中的部分游离氨基酸混合粘附于黄豆的表面,在盐水浸泡下形成较“硬”。 s: White particles or flakes, which occurred during the fermentation of Guangdong traditional soybean paste and the finished products, were regarded as crystalline components of pure tyrosine. The white substances were studied in this paper and the main compositions were found to be both tyrosine and gluten, which adhered to the surface of soybean. The hard and insolvable white particles formed in the brine were composed of protein, which was not decomposed completely, and the tyrosine dissociated in the paste.

关 键 词： 豆酱 白色 和面 面筋蛋白 面粉 盐水浸泡 发酵过程 酪氨酸 粘附 分析研究

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]