| 酶法水解鸡肉蛋白及其水解液脱苦方法的研究 |
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| 引用本文： | 杨兰,刘通讯. 酶法水解鸡肉蛋白及其水解液脱苦方法的研究[J]. 现代食品科技, 1999, 0(1) |
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| 作者姓名： | 杨兰 刘通讯 |
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| 作者单位： | 华南理工大学食品工程系!广州510641 |
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| 摘 要： | 本文探讨了鸡肉蛋白的酶解工艺对酶解液苦味强度的影响，对伴随产生的苦味进行了一系列脱苦的研究，并分析了脱苦前后水解液中氨基酸组成的变化。
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| 关 键 词： | 水解 苦味肽 脱苦 |
The enzymatic hydrolysis of chicken protein debitterinze hydrolysate |
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| Yan Lan, et al. The enzymatic hydrolysis of chicken protein debitterinze hydrolysate[J]. Modern Food Science & Technology, 1999, 0(1) |
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| Authors: | Yan Lan et al |
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| Affiliation: | Yan Lan; et al |
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| Abstract: | The enzymatic hydrolysis of chicken protein on the bittemess strength of the hydrolysates has been studied in this article, and some physical methods have been used to debitter the hydrolysate, the analysis of comopition change of amino acids in chicken hydrolysate has bon performed before and after debittering. |
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| Keywords: | hydrolysis bitter peptides debittering chicken protein |
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