| 大豆蛋白水解物水解度测定的研究 |
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| 引用本文： | 赵新淮,冯志彪.大豆蛋白水解物水解度测定的研究[J].东北农业大学学报,1995,26(2):178-181. |
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| 作者姓名： | 赵新淮 冯志彪 |
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| 作者单位： | 东北农业大学食品科学系，东北农业大学基础部 |
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| 摘 要： | 利用茚三酮显色法及甲醛滴定法对大豆蛋白水解物的水解度进行测定并进行了结果比较，结果表明二法是一致的．蛋白质水解度的测定将为蛋白质酶水解程度的控制提供必要的方法．
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| 关 键 词： | 水解蛋白，水解度，茚三酮，甲醛 |
A STUDY ON THE DETERMINATION OF THE DEGREE OF HYDROLYSIS IN SOY PROTEIN HYDROLYSATES |
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| Zhao Xinhuai, Fong Zhibiac.A STUDY ON THE DETERMINATION OF THE DEGREE OF HYDROLYSIS IN SOY PROTEIN HYDROLYSATES[J].Journal of Northeast Agricultural University,1995,26(2):178-181. |
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| Authors: | Zhao Xinhuai Fong Zhibiac |
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| Abstract: | In this paper the degree of hydrolysis (DH)of hydrolysed soy protein was measured by the ninhydrin colormetric reaction and formaldehyde titration and the results obtained were compared.The results from the two methods were shown to be consistent with each other.The determination of DH of hydrolysed proteins will provide an essential method for controlling the extent of enzymic hydrolysis of proteins. |
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| Keywords: | hydrolysed protein degree of hydrolysis ninhydrin formaldehyde |
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