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1、●上海海洋大學碩士學位論文腐乳發(fā)酵過程中脂肪水解變化的研究(1103mg／kg)、油酸(690mg／kg)、棕櫚酸(300mg／kg)、亞麻酸(150mg／kg)和硬脂酸(120mg／kg)。(5)由于D201、D261、D290和D296離子交換樹脂的吸附率存在差異，造成了測定結果不同，其離子交換率大小為D201>D261>D296>D290。(6)對自制白腐乳進行感官評定的研究表明，白腐乳的主要香氣、顏色、滋味和質地的主要是在后期發(fā)酵的第5--20天這個階段內形成的，第30天之后白腐乳基本發(fā)酵成熟。然而腐乳的規(guī)格在后期發(fā)酵剛開始時已經成型，在后酵的過程中基本沒有變化。關鍵詞雅致放射毛霉，腐
2、乳，脂肪酶，脂肪，游離脂肪酸，香氣●碩士學位論文腐乳發(fā)酵過程中脂肪水解變化的研究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
