| 酶法水解米渣蛋白制备大米小分子肽 |
| |
| 引用本文： | 顿新鹏,陈正望.酶法水解米渣蛋白制备大米小分子肽[J].食品科学,2004,25(6):113-116. |
| |
| 作者姓名： | 顿新鹏 陈正望 |
| |
| 作者单位： | 华中科技大学生命科学与技术学院 |
| |
| 摘 要： | 实验用五种蛋白水解酶水解米渣蛋白,结果表明胰酶的作用效果最好。在底物浓度为8%、胰酶与底物比值为6%、温度为50℃、时间为6h的水解条件下,蛋白质提取率为83.02%,水解度为25.03%。经高效液相色谱凝胶过滤法测定,水解产物的分子量均小于5000Da,其中分子量小于1000Da的占52.30%。
|
| 关 键 词： | 米渣蛋白 水解 提取率 水解度 分子量 |
| 文章编号： | 1002-6630(2004)06-0113-04 |
Enzyme Hydrolysis Preparation of Rice Small Polypeptides from Rice Residue |
| |
| DUN Xin-peng,CHEN Zheng-wang.Enzyme Hydrolysis Preparation of Rice Small Polypeptides from Rice Residue[J].Food Science,2004,25(6):113-116. |
| |
| Authors: | DUN Xin-peng CHEN Zheng-wang |
| |
| Affiliation: | College of Life Science and Technology,Huazhong Sci-technology University |
| |
| Abstract: | Five proteinases were used to hydrolyze rice residue in the research. The result showed that the effect of trypsinwas the best. When the substrate concentration 8%, trypsin -substrate ratio 6%, temperature 50℃ and the hydrolytic time6h, The rate of extraction was 83.02% and the degree of hydrolysis 25.03%.The molecular mass of hydrolysate was determinedby HPLC gel filtration. All the molecular mass was below 5000Da. Among them the molecular mass below 1000Da reached52.30%. |
| |
| Keywords: | rice residue hydrolyzation rate of extraction degree of hydrolysis molecular mass |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
