基于酱渣蛋白分析的米曲霉改良研究-食品科学专业论文.docxVIP

优秀毕业论文 精品参考文献资料 (3)The (3)The optimization results of response surface method for specific and selective culture medium were as following：agar WaS 24．Ol g／L，soybean protein WaS 0．76 g，L，NaEHP04 was 0．61 g／L，KH2P04 was 0．3 1 g／L，the value of K arrived the maximum 1．24 under those condition． (4)Aspergillus oryzae H0 was mutated by ARTP method and Aspergillus oryzae H1 5 was selected through primary screening and second screening．The activity of acid protease Was 1 92．35 U／g，neutral protease and alkaline protease activity were 1816．31 U／g，3774．82 U／g，compared with the original strain H0 they increased by 1 7．49％，1 9．08％and 1 0．66％respectively；H 1 5 Aspergillus oryzae were used in making Daqu and fermentation for soy sauce，the results showed that the delicious amino acid concentration was 1 3．8 1 mg／l OOmL in soy sauce brewed by control group HO strains．that in H 1 5 was 19．04 mg／lOOmL，37．84％higher than the control group；the amino nitrogen content of soy sauce，they were 0．66 g／lOOmL．O．75 eClOOmL respectively 13．64％higher than the control group；the utilization rate of protein by H0，H 1 5 were 78．80％，84．30％respectively，the rate Was 6．98％higher than strain H0 in utilization of protein raw materials during brewing soy sauce． Key words：sauce residue；analysis of protein；specific and selective culture medium； Aspergillus oryzae；utilization rate of protein III 万方数据 目 目 录 第1章概述 ．1 1．1酱油的发展现状 ． l 1．1．1 酱油的起源与发展概况 1 1．1．2酱油的作用 ．2 1．1．3酱渣的利用现状 4 1．1．4我国酱油发展面临的问题 ．．5 1．1．5提高酱油原料蛋白利用率的研究现状 6 1．2酱油与微生物 ． 7 1．2．1米曲霉(Aspergillus oryzae) 7 1．2．2酵母菌(Saccharomyces) 8 1．2．3乳酸菌(Lactobacillus) 8 1．3蛋白提取方法的研究现状 8 1．3．1水溶液提取法 9 1．3．2有机溶剂提取法 9 1．3．3 酶提法 9 1．3．4超声辅助碱提取法 ．9 1．4蛋白分析方法的研究现状 ．．． 10 1．4．1 聚丙烯酰胺凝胶电泳(SDS．PAGE) 10 1．4．2高效凝胶色谱 10 1．4．3 二维电泳(双向电泳2,-DE) 一1 1 1．4．4 MALDI．TOF．MS ． ．1 1 1．4．5 LC—MS／MS 。1 1 1．5 菌种改良的研究现状 ．．12 1．5．1紫外诱变 一12 1．5．2 ARTP(常压室温等离子体)诱变 13 1．5．3离子注入 13 1．5．4原生质体融合 13 1．6研究内容和研究目标 14 1．6．1研究内容 14 1．6．2研究目标 15 1．7技术路线 ．．16 第2章酱渣基本成分的测定与酱渣蛋白质提取方法的优化 ．17 2．1 前言 ．． 17 2