摘要
为获得易消化、低致敏的婴儿配方食品原料,采用胰蛋白酶水解牛乳蛋白,研究酶解过程中酶解时间、酶解温度、加酶量对乳蛋白水解度的影响。通过单因素试验设计方法,确定最佳酶解条件为:酶解时间40min、酶解温度40℃、加酶量1200U/g蛋白质。
For the purpose of gaining ingredient with digestible and low allergy risk for infant formula food,trypsinase enzyme was used to hydrolyze milk proteins and effects of three independent variables including hydrolysis temperature,hydrolysis time and enzyme concentration on degree of hydrolysis （DH） milk proteins were also evaluated.By single factor experiment design,the optimal hydrolysis conditions were obtained： hydrolysis time was 40 min,hydrolysis temperature was 40 ℃,and enzyme amount was 1200 U/g.
出处
《乳业科学与技术》
2010年第3期112-114,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
