| 中性蛋白酶水解啤酒槽中蛋白质的研究 |
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| 引用本文： | 蔡俊,邱雁临. 中性蛋白酶水解啤酒槽中蛋白质的研究[J]. 粮油食品科技, 2001, 9(3): 14-15 |
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| 作者姓名： | 蔡俊 邱雁临 |
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| 作者单位： | 湖北工学院生物工程系 , |
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| 摘 要： | 以啤酒厂主要副产物啤酒糟为主要的原料，利用中性蛋白酶对其蛋白质进行水解，研究了酶解的pH温度、固液比、时间和加酶量对水解程度的影响，确定了最佳的影响因素。
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| 关 键 词： | 啤酒糟 中性蛋白酶 水解 蛋白质 |
| 文章编号： | 1007-7561(2001)0014-02 |
| 修稿时间： | 2000-12-21 |
The hydrolysis of protein of brewer's spent grains with neutrase |
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| CAI Jun,QIU Yan lin. The hydrolysis of protein of brewer's spent grains with neutrase[J]. Science and Technology of Cereals,Oils and Foods, 2001, 9(3): 14-15 |
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| Authors: | CAI Jun QIU Yan lin |
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| Abstract: | The brewer's spent grains(BSG),the main byproduct of brewery,was hydrolyzed with neutrase. The effects of PH temperature,the proportion of solid to liquid(s％ ),time and enzyme concentration on the hydrolysis were studied.The best effective factors were determined. |
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| Keywords: | Brewer's spent grain(BSG) Neutrase Hydrolysis |
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