| A Study on the Tryptic Hydrolysis of Proteins in Skim Milk and the Characteristics of the Hydrolysate |
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| 作者姓名： | ZhaoXinhuai FengZhibiao |
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| 作者单位： | NortheastAgriculturalUniversity,Harbin150030,PRChina |
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| 摘 要： | Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper,and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH^-1=a bt^-1 with the time(t) of hydrolysis at low enzyme concentrations some properties of the protein such as NSI in PI or TCA were changed obviously,It was suggested that mosk milk proteins would be degraded into peptides by trypsin.
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| 关 键 词： | 脱脂奶 乳蛋白水解物 特性 胰蛋白酶水解 |
A Study on the Tryptic Hydrolysis of Proteins in Skim Milk and the Characteristics of the Hydrolysate |
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| Zhao Xinhuai,Feng Zhibiao,Yu Guoping.A Study on the Tryptic Hydrolysis of Proteins in Skim Milk and the Characteristics of the Hydrolysate[J].Journal of Northeast Agricultural University,1997,4(2):122-126. |
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| Authors: | Zhao Xinhuai Feng Zhibiao Yu Guoping |
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| Abstract: | Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper, and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH -1 =a+bt -1 with the time(t) of hydrolysis at low enzyme concentrations, some properties of the protein such as NSI in PI or TCA were changed obviously. It was suggested that most milk proteins would be degraded into peptides by trypsin . |
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| Keywords: | skim milk trypsin limited enzymatic hydrolysis |
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