摘要
旨在提高玉米蛋白的附加值,用中性蛋白酶在pH6.7～7,温度45℃,改变酶底比、料液比和酶解时间的条件下,分别得到高、中、低不同水解度的肽,动物实验表明:喂食低水解度(DH=9.1%)的肽能极显著抑制酒精灌胃小鼠血清中乙醇浓度的升高。
In order to improve the value of corn protein, under the pH=6.7-7, T=45 ℃, the ratio of [E]/[S], ratio of material and water and the time of enzymolysis were changed by using Neutrase, so three kinds of peptides with high, middle and low degrees of hydrolysis were obtained. The animal tests showed that the peptides with low DH （DH=9.1%） could significantly decrease the ethanol concentration in blood serum of the mice fed with ethanol.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期60-64,共5页
Food Research and Development
关键词
玉米蛋白
酶解
肽
醒酒活性
corn protein
enzymolysis
peptides
antialcoholism activities
