| 乳清蛋白酶解的工艺条件研究 |
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| 引用本文： | 包怡红.乳清蛋白酶解的工艺条件研究[J].食品与机械,2002(6):4-7. |
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| 作者姓名： | 包怡红 |
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| 作者单位： | 东北林业大学食品科学与工程系讲师，博士研究生，150040 哈尔滨 |
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| 摘 要： | 利用二次旋转回归试验设计较系统地研究了乳清蛋白在碱性蛋白酶催化下的水解作用，得到了在一定的条件变化范围内乳清蛋白水解物的水解度变化规律。建立的回归模型所得结果与实际结果相符，所以该模型可用于对水解度的预测；二次旋转回归设计还可对于乳清蛋白的限制水解进行优化条件选择。
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| 关 键 词： | 乳清蛋白 酶促水解 旋转回归设计 工艺优化 乳品 利用 |
| 修稿时间： | 2002年11月20 |
Study on the technology condition of enzymatic hydrolyzing whey protein |
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| Bao Yihong.Study on the technology condition of enzymatic hydrolyzing whey protein[J].Food and Machinery,2002(6):4-7. |
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| Authors: | Bao Yihong |
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| Abstract: | The enzymatic hydrolysis of whey protein by alcalcse were systematically studied through dual quadratic rotary combinational design.The changing pattern of the degree of hydrolysis(DH) of whey protein at the selected conditional ranges during hydrolysis was determined and the results obtained from the pattern was the same as the actual experimental results.It could be used to forecast the DH of whey protein hydrolysated.The dual quadratic rotary combination design could be applied to choose the perfect hydrolysis conditions for the limited hydrolysis of whey protein. |
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| Keywords: | Whey protein Enzymiatic hydrolysis Dual quadratic rotary combination design |
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