| 酶解骨蛋白的研究 |
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| 引用本文： | 赵霞,马丽珍. 酶解骨蛋白的研究[J]. 食品科技, 2003, 0(7): 99-101 |
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| 作者姓名： | 赵霞 马丽珍 |
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| 作者单位： | 山西农业大学食品科学与工程学院,太谷,030801 |
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| 摘 要： | 介绍了骨蛋白及其水解物的营养和生理功能、酶解利用骨蛋白的主要工艺以及蛋白水解物的脱苦方法。
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| 关 键 词： | 骨蛋白 营养价值 酶解 脱苦 |
| 文章编号： | 1005-9989(2003)07-0099-03 |
| 修稿时间： | 2003-03-13 |
Study of enzymatic hydrolysis of bones |
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| ZHAO Xia MA Li-zhen. Study of enzymatic hydrolysis of bones[J]. Food Science and Technology, 2003, 0(7): 99-101 |
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| Authors: | ZHAO Xia MA Li-zhen |
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| Abstract: | This article introduced the nutrition value and physiological function of bones and bone-hydrolysates. The technics of enzymatic hydrolysis were also described. In addition, the methods of debittering of the hydrolysates were summarized separately. |
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| Keywords: | protein of bones nutrition value enzymatic hydrolysis debittering |
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