Detection And Analysis Of The Components Of Lytic Enzymes Of Soy Sauce Koji

The components of main lytic enzymes in the process of soy sauce koji making was studied in this paper.The methods of active-staining-PAGE to detect the components of four kinds of lytic enzymes (protease,amylase,cellulase,pectinase) in soy sauce koji were estabilshed.Through analyzing the components and activities of four kinds of lytic enzymes obtained from different mature koji made from different mutant strains from Aspergillus oryzae Huniang 3.042, Aspergillus niger strains, and double-strains, the results showed that A. oryzae Huniang 3.042 contained seven neutrol protease components, three amylase components,two cellulase components and two pectinase components. The protease and amylase of A. oryzae Huniang 3.042 from different sources and A. niger strains widely varied in components and activity distribution.By Tricine-SDS-PAGE,there were many peptides which molecular weight ranged from 3.5 KDa-14.4 KDa and 1.5 KDa-3.0 KDa in soy sauce.By adding different proportion of pH 7.2 PBS in the soy sauce paste, the fermentation period was shortened to 13 days, 3 to 4 days shorter than that of control, final amino nitrogen was enhanced to 1.06 g/100mL, 11.3% higher than that of control.