| 乌骨鸡肉酶解条件的研究 |
| |
| 引用本文： | 熊明民,徐幸莲,陈伯祥.乌骨鸡肉酶解条件的研究[J].肉类研究,1997(3). |
| |
| 作者姓名： | 熊明民 徐幸莲 陈伯祥 |
| |
| 作者单位： | 江苏省科委，南京农业大学食品科技学院 |
| |
| 摘 要： | 本文阐述了研究Ａｓ１·３９８中性蛋白酶对乌骨鸡肉的水解条件。结果表明，乌骨鸡肉经９０℃，１０ｍｉｎ的加热处理，可促进酶解，酶解最适条件为：ｐＨ＝７．５，温度４０℃，酶与底物浓度之比为８０００ｕ／ｇ，底物浓度１０％，时间１０ｈｒ。
|
| 关 键 词： | 乌骨鸡 酶解 |
Study on Hydrolysate of White Silky Fowl |
| |
| Xiong Mingmin,Xu Xinglian,Chen boxiang.Study on Hydrolysate of White Silky Fowl[J].Meat Research,1997(3). |
| |
| Authors: | Xiong Mingmin Xu Xinglian Chen boxiang |
| |
| Affiliation: | Xiong Mingmin Xu Xinglian Chen boxiang |
| |
| Abstract: | The engymic degradation of White Silky Fowl with As1·398 neutral proteaze were studied in this paper The results showed that the degree of hydrolysis was higher when the White Silky Fowl was pretreated 90℃ for 10min The optimum hydrolysis condition was that pH 7 5,temperature 40℃,Engyme/Substrate 8000u/g,Substrate Concentration 10% and time 10hr |
| |
| Keywords: | White Silky Fowl Hgdrolysis |
| 本文献已被 CNKI 等数据库收录！ |
