摘要
就肽酶制备及对植物性蛋白的消化作用进行研究,选择植物性蛋白含量较高的黄豆作为酶作用底物。通过研究表明该酶消化的最适pH值在7.0附近,该酶对蛋白蛋的最适消化温度在50℃左右,还研究了不同酶与底物配比下的消化效果,该酶对蛋白质消化的效果可高达69%(10 g∶100 g)。
This paper is on the theme of peptidase preparation and the digestion effect of vegetable protein.Choose the soybean which contain much high level vegetable protein as the enzyme to effect the substrate,and resulted that the most optimal pH of the enzyme is close to 7,and the most optimal degree of digesting the egg protein is close to 50 ℃.The paper also studied the digesting result with the ratio of different enzyme and the substrate,and resulted that the digesting effect of enzyme to the protein can be 69 %（10 g：100 g）.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期199-201,共3页
Food Research and Development
关键词
植物性蛋白
肽酶
消化
vegetable protein
peptidase
digest
