Aspergillus usamii mut. shirousamii S 1 에 의한 밀가루누룩 제조시 Amylase 와 Protease 의 생산조건

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 7권 / 1호
ㆍ저자명 : 김성현, 최덕주, 신정혜, 이준열, 성낙주

한국어 초록

당화효소와 단백질분해효소의 생산능력이 강한 Aspergillus usamii mut. shirousamii S1을 접종하여 밀가루누룩을 제조할 때에 당화효소와 단백질분해효소의 생산을 위한 배양조건을 검토하였다. 밀가루를 가열처리했을 때에는 날밀가루에 비하여 단백질분해효소와 유기산의 생산은 증가되었으나 당화효소와 호정화효소의 생산은 감소되었다. 밀가루에 염산 0.5%를 함유하는 물을 급수했을 때에는 당화효소, 호정화효소 및 단백질분해효소의 생산이 감소되었다. 당화효소 생산의 최적급수비율은 32%이고, 단백질분해효소 생산의 최적급수비율은 28%이었다. 당화효소 생산의 최적온도는 36℃이고, 단백질분해효소 생산의 최적온도는 28℃이었다. 당화효소력은 120시간 배양시에 최고치에 도달하였고, 단백질분해효소력은 96시간 배양시에 최고치에 도달하였다. 당화효소의 생산은 곰팡이 접종 후 즉시 성형하는 것보다 24시간 전배양을 한 후에 성형하는 것이 좋았고, 단백질분해효소의 생산은 성형을 하지 않는 것이 좋았다.

영어 초록

A nuluk, a Korean traditional koji for brewing, was made with wheat flour and Aspergillus usamii mut. shirousamii S1 which had strong abilities in producing amylase and protease. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivities of saccharogenic and dextrogenic enzymes were improved when nuluk was made with unsteamed wheat flour as compared with steamed one, but those of proteolytic enzyme and organic acid were reduced. The addition of water containing 0.5% of hydrochloric acid was unfavorable for the production of saccharogenic, dextrogenic and proteolytic enzymes. The optimum ratios of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme were 32% and 28%, respectively on the basis of wheat flour. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36% and 28%, respectively. The activity of saccharogenic enzyme reached its maximum after 120 hours of cultivation at 36℃, but that of proteolytic enzyme 96 hours. The productivity of saccharogenic enzyme was enhanced when the nuluk was molded after 24 hours of precultivation but that of proteolytic enzyme was reduced as compared with no molding.

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