| 酶法制备大豆多肽的研究 |
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| 引用本文： | 吕育新.酶法制备大豆多肽的研究[J].大豆通报,2010(1):34-37. |
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| 作者姓名： | 吕育新 |
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| 作者单位： | 哈高科大豆食品有限责任公司; |
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| 摘 要： | 本文研究了以Alcalase碱性蛋白酶和风味蛋白酶水解大豆蛋白制备大豆肽的工艺。确定了酶水解的最佳温度、底物浓度、酶与底物浓度比,得到了Alcalase碱性蛋白酶和风味蛋白酶水解大豆分离蛋白的最佳水解工艺。
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| 关 键 词： | 大豆蛋白 酶水解 肽 |
Enzyme hydrolyzation for the preparation of soybean peptide |
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| Lv Yuxin.Enzyme hydrolyzation for the preparation of soybean peptide[J].Soybean Bulletin,2010(1):34-37. |
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| Authors: | Lv Yuxin |
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| Abstract: | The preparation techniques of soybean peptides through hydrolyzing soybean proteins by Alcalase and Flavourzyme enzyme were studied. The effects of pretreatments,temperature,concentrations of substratum,and proportions of enzyme to substratum on enzymic hydrolysis were analyzed. |
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| Keywords: | Soybean protein Enzyme hydrolyzation Peptide |
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