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Position: Home > Articles > Enzymatic Hydrolytic Effects of Different Proteinase on Proteins of Zhusi Chicken China Poultry 2007,29 (21) 13-15+19

蛋白酶对竹丝鸡蛋白质水解效果的研究

作  者:
邱礼平;陈中;姚玉静;陈琼
单  位:
华南理工大学轻工与食品学院;广东化工制药职业技术学院食品科学系
关键词:
竹丝鸡;酶解;影响因素
摘  要:
采用蛋白酶促水解技术对竹丝鸡蛋白质进行水解,观察不同种类蛋白酶对竹丝鸡蛋白质的水解效果,同时对其影响因素进行研究,探索蛋白酶促水解竹丝鸡的最佳条件。结果表明,底物浓度为6.0%~7.0%,pH值为7.0,温度为70℃,采用木瓜蛋白酶进行酶促水解效果最好。
译  名:
Enzymatic Hydrolytic Effects of Different Proteinase on Proteins of Zhusi Chicken
作  者:
Qiu Liping1,Chen Zhong2,Yao Yujing1,Chen Qiong1 (1.Department of Food Science,Vocational & Technical College of Guangdong Chemical Engineering & Pharmaceutics,Guangzhou,Guangdong 510520; 2.College of Light Industry and Food Science, South China University of Technology,Guangzhou,Guangdong 510640)
关键词:
Zhusi chicken;enzymatic hydrolysate;effect factor
摘  要:
Zhusi chicken protein was hydrolyzed by enzymatic method. The hydrolytic effects of various proteinase and the influencing factors were studied. The hydrolytic conditions were also optimized. The result showed that the optimum hydrolytic effects were obtained by Papain under the conditions of substrate concentration 6.0%~7.0%,pH value as 7.0,and temperature at 70 ℃.

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