不同调味料对生酱油蛋白酶活性的影响

M. Ando, N. Eisaki, W. Mok, Y. Hirahara, Aya Nohara, S. Kitao
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引用次数: 0

摘要

生酱油未经消毒,色泽鲜艳,香气温和,并具有残留的酶活性,可以分解蛋白质和淀粉。生酱油常与其他调味料混合使用。生酱油中的酶活性可能受到组合使用的调味料类型的影响。本研究通过模拟实际烹饪的模型实验,考察了不同调味料对生酱油酶活性的影响。除了生酱油,我们还使用了白糖、味醂(韩味醂、韩味调料、煮熟的韩味醂)、料理清酒和谷醋作为调味料。在不同的加热条件下测定蛋白酶活性。在60℃下加热时,酶的失活程度随着白糖、米酒调味料和煮熟米酒组合比例的增加而降低。本研究结果表明,每种调味料中普遍含有的碳水化合物对生酱油中的酶具有保护作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Various Seasonings on Protease Activity in Raw Soy Sauce
Raw soy sauce, which is not sterilized, has a bright color and mild aroma, and possesses residual enzymatic activity to break down proteins and starch. Raw soy sauce is often used in combination with other seasonings. The enzymatic activity in raw soy sauce may be affected by the type of seasonings used in combination. In the present study, we examined the effect of cooking with other seasonings on the enzyme activity in raw soy sauce in a model experiment simulating actual cooking. In addition to raw soy sauce, we used white sugar, mirin (hon mirin, mirin-style seasoning, and boiled-down hon mirin), cooking sake, and grain vinegar as seasonings. Protease activity was measured under several heating conditions. When heated at 60°C, the degree of enzyme inactivation decreased as the ratio of the combination of white sugar, mirin-style seasoning, and boiled-down hon mirin increased. The results of the present study suggest that carbohydrate compounds commonly contained in each seasoning have a protective effect on the enzymes in raw soy sauce.
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