摘要
以Alcalase碱性内切酶为例 ,研究了不同热处理温度、时间对大豆蛋白酶解率的影响 ,实验表明大豆蛋白经 10 0℃ ,2 0min热处理 ,其相对酶解率达 10 0 %。
The effect of heating treatment on the hydrolysis ratio of soybean protein at different temperatures for different time periods was studied with alcalase as an example.The result showed that the relative hydrolysis ratio of soybean protein could reach 100% after it was heated at 100℃ for 20 min.
出处
《饮料工业》
1999年第6期33-35,共3页
Beverage Industry
