| 酶法水解牛乳蛋白技术的研究 |
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| 引用本文： | 张洁,任砚,徐桂花,王越南.酶法水解牛乳蛋白技术的研究[J].乳业科学与技术,2010,33(3):112-114. |
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| 作者姓名： | 张洁 任砚 徐桂花 王越南 |
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| 作者单位： | 1. 宁夏大学农学院食品系,宁夏银川,750021
2. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
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| 摘 要： | 为获得易消化、低致敏的婴儿配方食品原料,采用胰蛋白酶水解牛乳蛋白,研究酶解过程中酶解时间、酶解温度、加酶量对乳蛋白水解度的影响。通过单因素试验设计方法,确定最佳酶解条件为:酶解时间40min、酶解温度40℃、加酶量1200U/g蛋白质。
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| 关 键 词： | 牛乳蛋白 胰蛋白酶 水解 |
Study on the Technique of Hydrolyzed Milk Protein by Proteinase |
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| Zhang Jie,Ren Yan,Xu Guihua,Wang Yuenan.Study on the Technique of Hydrolyzed Milk Protein by Proteinase[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(3):112-114. |
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| Authors: | Zhang Jie Ren Yan Xu Guihua Wang Yuenan |
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| Institution: | 1 Food Department,College of Agricultur,Ningxia Univercity,Yinchuan of Ningxia 750021,China;2 College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot of Inner Mongolia 010018,China) |
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| Abstract: | For the purpose of gaining ingredient with digestible and low allergy risk for infant formula food,trypsinase enzyme was used to hydrolyze milk proteins and effects of three independent variables including hydrolysis temperature,hydrolysis time and enzyme concentration on degree of hydrolysis （DH） milk proteins were also evaluated.By single factor experiment design,the optimal hydrolysis conditions were obtained： hydrolysis time was 40 min,hydrolysis temperature was 40 ℃,and enzyme amount was 1200 U/g. |
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| Keywords: | cow milk trypsinase hydrolysis |
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