| 酪朊酸钠的酶解及分离分析 |
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| 引用本文： | 赵谋明,赵亚丽,刘惠燕. 酪朊酸钠的酶解及分离分析[J]. 食品科学, 2004, 25(9): 43-46 |
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| 作者姓名： | 赵谋明 赵亚丽 刘惠燕 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 摘 要： | 利用复合蛋白酶水解酪朊酸钠制备营养性酪蛋白小分子肽,本文对水解的工艺参数,小分子肽的得率变化及酶解液溶解性进行了系统的研究。并且对酶解产物进行了SDS-PAGE电泳实验和氨基酸组成分析。
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| 关 键 词： | 酪朊酸钠 酶法水解 电泳 氨基酸 |
| 文章编号： | 1002-6630(2004)09-0043-04 |
Study on Enzymatic Hydrolysis of Casein Short Peptides from Sodium Caseinate |
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| ZHAO Mou-Ming,ZHAO Ya-Li,LIU Hui-yan. Study on Enzymatic Hydrolysis of Casein Short Peptides from Sodium Caseinate[J]. Food Science, 2004, 25(9): 43-46 |
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| Authors: | ZHAO Mou-Ming ZHAO Ya-Li LIU Hui-yan |
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| Affiliation: | College of Food and Biological Engineering,South China University of Technology |
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| Abstract: | The technology of enzymatic hydrolysis of casein short peptides from sodium caseinate was introduced. The optimumhydrolysis parameters of protease, the percentage yield of short peptides and the solubility changes of hydrolysis protein weresystematicaly investigated. And the SDS-PAGE experiment and amino acid components of hydrolysis production were analyzed. |
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| Keywords: | sodium caseinate enzymatic hydrolysis eletrophoresis amino acid |
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