摘要
蛋白质酶解是改善蛋白质特性,便于人体吸收的有效途径。我们对富含于乳制品中的酪蛋白,采用碱性蛋白酶进行水解实验。通过对主要影响因素的分析及回归方法,确定碱性蛋白酶对酪蛋白水解的最佳工艺条件:温度55℃,酶-底物比为7%,底物质量分数为6%,pH值为8。
Enzymatic hydrolysis for protein is an effective approach to improve its absorbability for human-body. This paper describes the experiment for hydrolyzing casein,a kind of protein plentiful in dairy products, by using alkaline protease. Analyzing the primary influencing factors and employing regression method, we find the optimum condition: temperature, 55?℃; enzyme/substrate ratio,7%; substrate concentration, 6%; pH, 8.
出处
《大连轻工业学院学报》
2003年第1期25-27,共3页
Journal of Dalian Institute of Light Industry
