Position: Home > Articles > Research on Preparation Technology of Rapeseed Bran Hydrolyzed Protein
Modern Agricultural Science and Technology
2015
(24)
268-269
菜籽麸水解蛋白制备工艺比较研究
作 者：
唐帮成;唐政远
单 位：
铜仁学院材料与化学工程学院
关键词：
菜籽麸;酸法;碱法;水解蛋白;缓蚀剂
摘 要：
以菜籽麸为原料,通过2种方法比较来制备水解蛋白,初步研究了酸法和碱法工艺制取得到的菜籽麸水解蛋白的缓蚀能力的差异。结果表明:相同浓度下菜籽麸酸法水解蛋白的缓蚀效果优于碱法,菜籽麸水解蛋白具有很强的缓蚀能力。
译 名：
Research on Preparation Technology of Rapeseed Bran Hydrolyzed Protein
作 者：
TANG Bang-cheng;TANG Zheng-yuan;School of Material and Chemical Engineering ,Tongren University;
关键词：
rapeseed bran;;acide method;;alkaline method;;hydrolyzed protein;;corrosion inhibitor
摘 要：
The preparation of hydrolyzed protein was studied using rapeseed bran as materials by comparing acide method and alkaline method.Their differences were analyzed on the inhibition ability of rapeseed bran hydrolyzed protein.The results showed that hydrolyzed protein prepared by acide method had better inhibition ability than that prepared by alkaline method.Hydrolyzed protein had astrong inhibition ability.
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