| 水解动物蛋白(HAP)的酶法制备及应用 |
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| 引用本文： | 王志民,袁永俊,张艳萍,刘芳,高健.水解动物蛋白(HAP)的酶法制备及应用[J].食品工业科技,1998(5). |
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| 作者姓名： | 王志民 袁永俊 张艳萍 刘芳 高健 |
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| 作者单位： | 四川工业学院食品工程系 |
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| 摘 要： | 报道了畜禽肉及鱼用酶解法制备ＨＡＰ的最适条件。当用双酶水解时，先用胰蛋白酶后用胃蛋白酶，水解效果最好。酶—酸联合水解，胶体磨处理及热变性，都能提高蛋白质水解率。ＨＡＰ有广泛应用前景。
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| 关 键 词： | 水解动物蛋白（HAP） 胰蛋白酶 胃蛋白酶 中性蛋白酶 木瓜蛋白酶 功能性食品 |
Preparation and application of hydrolyzed animal protein by enzymatic methods |
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| Wang Zhimin.Preparation and application of hydrolyzed animal protein by enzymatic methods[J].Science and Technology of Food Industry,1998(5). |
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| Authors: | Wang Zhimin |
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| Affiliation: | Wang Zhimin |
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| Abstract: | This article reported the appropriate conditions of hydrolyzing livestock meat, poultry and fish by enzymes to prepare HAP. When 2 enzymes were used,first trypsin then pepsin,the hydrolytic result was best. The combined hydrolysis by enzyme and acid,coloid mill disposing and heating deneturation, all of it could improve hydrolysis rate of protein. HAP has wide applied future. |
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| Keywords: | HAP trypsin pepsin neutral proteinase papain functional food |
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