| 酶法水解骨蛋白最佳条件的研究 |
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| 引用本文： | 王朝旭,赵丹,王小雪. 酶法水解骨蛋白最佳条件的研究[J]. 食品科学, 2001, 22(2): 48-49 |
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| 作者姓名： | 王朝旭 赵丹 王小雪 |
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| 作者单位： | 哈尔滨医科大学公共卫生学院哈尔滨 150001 |
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| 摘 要： | 鲜猪骨含有人体需要的多种营养物质，但不易直接食用，利用酶法将骨蛋白水解成多肽，提高了营养价值，本试验的最佳水解条件为底物浓度7．5％、酶与底物浓度比6000u/g，温度50℃，pH值为7，水解时间7h。
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| 关 键 词： | 酶法水解 骨蛋白 猪骨 胰蛋白酶 营养价值 优化 |
Study on Optimal Conditions of Enzymatic Hydrolysis of Osteoprotein |
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| Wang Zhaoxu et al.. Study on Optimal Conditions of Enzymatic Hydrolysis of Osteoprotein[J]. Food Science, 2001, 22(2): 48-49 |
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| Authors: | Wang Zhaoxu et al. |
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| Affiliation: | Wang Zhaoxu et al. |
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| Abstract: | Fresh porcine bone contained many nutrients essential for humanbeings ,but it was not appropriate to eat directly. After osteo-protein was degraded into polypeptide by enzyme,its nutrition value was increased. In this experiment, the optimal hydrolytic conditions were as follows:the substrate concentration 75%;the ratoin of enzyme to substrate concentration 6000U/g;temperature 50 ℃ ;pH7 and time of hydrolysis 7h. |
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| Keywords: | Hydrolysis by enzyme Osteoprotein |
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