| 碱性蛋白酶水解蚕豆蛋白的条件优化 |
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| 引用本文： | 白小佳,宋庆明,肖萍,王艳萍.碱性蛋白酶水解蚕豆蛋白的条件优化[J].食品研究与开发,2010,31(4). |
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| 作者姓名： | 白小佳 宋庆明 肖萍 王艳萍 |
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| 作者单位： | 天津市食品营养与安全重点实验室,天津科技大学,食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 采用碱性蛋白酶酶解蚕豆分离蛋白,通过正交试验确定最佳酶解反应条件:反应温度为50℃,pH值为8.5,酶与底物比为16000 U/g,底物浓度为60g/L.在此条件下,水解度可以达到15.55%.
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| 关 键 词： | 蚕豆蛋白 酶解 优化 |
Optimizing Hydrolysis Conditions of Broad Bean Protein by Alkaline Protease |
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| BAI Xiao-jia,SONG Qing-ming,XIAO Ping,WANG Yan-ping.Optimizing Hydrolysis Conditions of Broad Bean Protein by Alkaline Protease[J].Food Research and Developent,2010,31(4). |
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| Authors: | BAI Xiao-jia SONG Qing-ming XIAO Ping WANG Yan-ping |
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| Affiliation: | BAI Xiao-jia,SONG Qing-ming,XIAO Ping,WANG Yan-ping* (Tianjin Key Laboratory of Food Nutrition , Safety,Faculty of Food Engineering , Biotechnology,Tianjin University of Science , Technology,Tianjin 300457,China) |
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| Abstract: | |
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| Keywords: | Broad bean protein hydrolysis optimization |
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