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Study on the Inhibition of Furu White Flake of the Mucor Domestication and Microwave

Author: JiangJingQuan
Tutor: ZhangWeiGuang
School: Southwestern University
Course: Agricultural Products Processing and Storage
Keywords: furu mucor white flake tyrosine microwave
CLC: TS214.2
Type: Master's thesis
Year: 2009
Downloads: 115
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Abstract

Furu is one of the traditional fermented soybean products in China.It is very popular by its delicious flavor and rich nourishment.Because of it’s multitude procedures and different products fermented by kinds of microorganisms,the components of furu are complex and the quality problems is common,the white flake is one of them which severely effects appearance of furu quality.The white flake,the little white particles,is composed by much tyrosine and little phenylalanine,appeared on the surface of furu or suspended in the soup.The white flake appear easily if there is excessive tyrosine in furu because tyrosine is little dissolved in water.To remove the white flake,the experiments discussed that how to form white flake and how to control it’s forming:1.For finding the best technology,the furu was fermented by mucor wutungqiao and actinomucor repens Schostakowisch.By experiment of the pre-fermentation of furu,some technology parameters were clear:the best water proportion is 70±1%;the best temperature and time of pre-fermentation of furu is separately 28℃and 48h.The protease activity of mucor is the highest at pH 9～10,but because of the pH of green bean generally is 6.5～7.2,the protease of mucor is considered neutral.2.Add tyrosine to PDA medium to domesticate mucor wutungqiao and actinomucor repens Schostakowisch for weakening their ability of secreting acid peptide tyrosine hydrolase,and the tyrosine content is separately 0.00g/100mL,0.01g/100mL,0.02 g/100mL,0.03 g/100mL.The ability of secreting neutral protease of acclimated mucor is decreasing comparing to the producing mucor. The different tyrosine content has little affection on the ability of secreting neutral protease of acclimated mucor and for keeping the ability of secreting neutral protease,the tyrosine content is identified as 0.03g/100mL.The wutungkiao mucor is acclimated by tyrosine to generation 15,and the ability of producing neutral protease is 89.49%comparing to the producing mucor;And the actinomucor repens Schostakowisch is acclimated to generation 13,the ability of producing neutral protease is 90.24%.The tyrosine content of product made by acclimated mucor wutungqiao and actinomucor repens Schostakowisch are separately decreasing to 74.91%and 72.23%comparing to the producing mucor.The characters of sensory and physicochemical of furu that produced by acclimated mucor wutungqiao and actinomucor repens Schostakowisch are normal.But the tyrosine content is less and the white flake of furu is less little comparing to contrast sample.3.Microwave can kill the protease in furu and the tyrosine content does not increase,so the white flake in furu does not increase.After furu was treated by 400w mcrowave in 120s and it is stored for two month,and the content of tyrosine,AN,soluble protein did not increase.So we thought,the protease in furu has been killed,and the white flake does not form.

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