| 酶解玉米黄粉蛋白制备可溶性肽 |
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| 引用本文： | 王梅谷,文英无.酶解玉米黄粉蛋白制备可溶性肽[J].粮油食品科技,1999,17(1):1-3. |
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| 作者姓名： | 王梅谷 文英无 |
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| 作者单位： | 锡轻工大学食品学院,214036 |
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| 摘 要： | 本文研究了碱性蛋白酶水解玉米黄粉蛋白的反应过程。得到了相应的动力学参数：Ｖｍａｘ＝０．０１４ｍｇＮ／ｍｌ／ｍｉｎ，Ｋｍ＝０．２６％（ｗｔ／ｖｏｌ）。分析了ｐＨ、温度、玉米黄粉蛋白浓度、酶浓度和前处理对水解的影响。
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| 关 键 词： | 碱性蛋白酶 玉米黄粉蛋白 水解 |
| 修稿时间： | 1998-09-21 |
On Preparation of Enzyme-Modified Peptides from Maize Gluten Meal |
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| Wang Mei et al.On Preparation of Enzyme-Modified Peptides from Maize Gluten Meal[J].Science and Technology of Cereals,Oils and Foods,1999,17(1):1-3. |
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| Authors: | Wang Mei |
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| Affiliation: | Wang Mei et al |
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| Abstract: | Corn gluten meal (CGM)was hydrolyzed with an alkaline protease.The kinetic Parameters was gotten: Vmax=0 014mgN/ml.min;Km=0 26%(wt/vol).The effects of pH,temperature,CGM concentration,enzyme concentration and pretreated method during the hydrolysis were studied. |
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| Keywords: | alkaline protease corn gluten meal hydrolysis |
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