摘要
对影响花生蛋白水解制备花生多肽的各种影响因素 ,如酶制剂的筛选 ,酶解工艺参数等进行了系统地研究。通过正交实验 ,得到最佳工艺参数是pH值 7.0、温度 4 2℃、加酶量 6 5 0 0U/g原料、酶水解时间 8h、底物浓度 10 %。
Many factors that affect the preparation of peanut peptides such as the selection of enzymes and the hydrolysis parameters of protease were studied.The optimum conditions were obtained by orthogonal test:pH values 7.0,temperature 42℃,time 8 h,enzyme/substrute 6 500 U/g,substrate concentration 10%.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第11期18-20,共3页
China Oils and Fats
