酱油原料蛋白质和酱油中总氮含量的检测

【概述】

通过添加蛋白酶来提高酱油的蛋白质利用率和发酵品质Improving protein utilization and fermentation quality of soy sauce by adding protease

总氮和蛋白质由德国格哈特公司总氮分析仪测量。

The total nitrogen (TN) and protein were measured with a total nitrogen analyzer (Dumatherm® DT Ar/He basic; C. Gerhardt GmbH & Co. KG, Konigswinter, Germany).