腐乳发酵过程中脂肪水解变化的分析

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1、●上海海洋大学硕士学位论文腐乳发酵过程中脂肪水解变化的研究(1103mg／kg)、油酸(690mg／kg)、棕榈酸(300mg／kg)、亚麻酸(150mg／kg)和硬脂酸(120mg／kg)。(5)由于D201、D261、D290和D296离子交换树脂的吸附率存在差异，造成了测定结果不同，其离子交换率大小为D201>D261>D296>D290。(6)对自制白腐乳进行感官评定的研究表明，白腐乳的主要香气、颜色、滋味和质地的主要是在后期发酵的第5--20天这个阶段内形成的，第30天之后白腐乳基本发酵成熟。然而腐乳的规格在后期发酵刚开始时已经成型，在后酵的过程中基本没有变化。关键词雅致放射毛霉，腐

2、乳，脂肪酶，脂肪，游离脂肪酸，香气●硕士学位论文腐乳发酵过程中脂肪水解变化的研究ABSTRACTActinomucorelegans(AS)istherepresentativemicrobialstainsofsufufermentation．Thisstudyfocusesonthefermentationprocessofsufu．AS3．27isappliedtofermentatesufuandwhite—sufusaremadeinlaboratorybyourselves．AS3．27lipasecharacteristicswerestudiedbyusingtritrimet

3、ricandpNPmethodsinordertoanalyzelipaseoptimumconditions．Weanalyzedthechemicalchangesincludingfatcontent、lipaseactivityandfreefattyacidsofsufuduringthefermentationprocess，whichwastostudytherelationshipoftheformationofsufuflavor．．Thus，wecarlimprovethequalityandflavorofsufu,providesometheoreticbasisfor

4、sufuresearchandpromotethedevelopmentofsufuindustry．Theconclusionsareasfollows：(1)DifferentresultsareshowedbyusingdifferentsubstratestostudythecharacteristicsofASlipase．ASlipaseoptimumpH、temperatureandNaClconcentrationis7．0、40"CandO．15mol／L，respectivelybyusingPVA-oliveoilassubstrate．However,whenthesu

5、bstrateispNPC，theoptimumpHoflipaseis7．5，temperatureis30"CandNaClconcentrationis0．2mol／L．ApplyingpNPPassubstrate，theoptimumpHoflipaseis7．0，temperatureis35"CandNaClconcentrationis0．2mol／LthesameaspNPC．Butthelipaseactivityismorestableunderalkalineconditionandhightemperature．(2)Lipaseactivityoffreshpeth

6、zeshowsthemaximumvalue0．55U／mL，duringthecultivationstrainsprocess．Withthedevelopmentofmatureprocess，thelipaseactivitydecreasesgradually．Butduringtheperiodof20-25daysofmatureprocess，lipaseactivityincreasesbyasmallmargin．Usingtwomethodsfordeterminationlipaseactivity(titrimetricandpNPmethods)，thesametr

7、endisdisplayed．(3)Duringthefermentationprocessofsufu，thefatcontent、pHandmoisturedecreasegraduallywhiletheaciddegreevalueincreases．(4)Freefattyacidsofthesufuripeningprocessaredetermined．Usingfourkindso