| 核桃粕酶解工艺研究 |
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| 引用本文： | 喻峰,熊华,吕培蕾,张明丽,陈望华. 核桃粕酶解工艺研究[J]. 食品与发酵工业, 2006, 32(5): 89-91 |
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| 作者姓名： | 喻峰 熊华 吕培蕾 张明丽 陈望华 |
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| 作者单位： | 南昌大学生命科学学院,南昌,330047 |
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| 摘 要： | 以核桃粕为原料,用复合蛋白酶与风味蛋白酶水解制备核桃多肽,对酶解工艺中的多种影响因素、工艺参数进行了研究,探索出了酶法水解核桃粕的最佳工艺参数。
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| 关 键 词： | 核桃粕 蛋白质 酶解 |
| 收稿时间： | 2005-12-20 |
| 修稿时间： | 2005-12-20 |
The Research on Walnut of Enzymatic Hydrolysis |
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| Yu Feng,Xiong Hua,Lu Peipei,Zhang Mingli,Chen Wanghua. The Research on Walnut of Enzymatic Hydrolysis[J]. Food and Fermentation Industries, 2006, 32(5): 89-91 |
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| Authors: | Yu Feng Xiong Hua Lu Peipei Zhang Mingli Chen Wanghua |
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| Affiliation: | College of Life Science, Nanchang University, Nanchang 330047,China |
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| Abstract: | The purpose of the research on enzymatic hydrolysis of walnut is to determine how to use it in changing protein of walnut into peptide,identify involving factors and find out the best technical parameters in the course of enzymatic hydrolysis. |
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| Keywords: | walnut protein enzymatic hydrolysis |
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