| 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. 酪朊酸钠的酶解及分离分析[J]. 食品与机械, 2003, 0(6): 13-14 |
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| 作者姓名： | 赵谋明 赵亚丽 |
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| 作者单位： | 华南理工大学食品与生物工程学院教授、博导,510640,广州 |
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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，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： | 复合蛋白酶 水解 酪朊酸钠 酪蛋白小分子肽 氨基酸组成 制备 |
| 修稿时间： | 2003-11-11 |
Enzymatic hydrolysis and separation analysis of sodium caseinate |
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| Zhao MoumingZhao Yali. Enzymatic hydrolysis and separation analysis of sodium caseinate[J]. Food and Machinery, 2003, 0(6): 13-14 |
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| Authors: | Zhao MoumingZhao Yali |
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| Affiliation: | Zhao MoumingZhao Yali |
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| Abstract: | The technology of enzymatic preparation of casein short peptides was introduced.The optimal hydrolysis condition of protease,the yield of short peptides and the solubility of the hydrolyzate were systematically investigated.The hydrolyzate was seperated by SDS-PAGE and its amino acid component was analyzed. |
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| Keywords: | Sodium caseinate Enzymatic hydrolysis Eletrophoresis Amino acid |
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