| 乳蛋白的胰蛋白酶水解模型的建立 |
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| 引用本文： | 赵新淮. 乳蛋白的胰蛋白酶水解模型的建立[J]. 东北农业大学学报, 1996, 27(2): 201-204 |
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| 作者姓名： | 赵新淮 |
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| 作者单位： | 东北农业大学食品科学系 |
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| 摘 要： | 利用脱脂牛乳为原料，对乳蛋白的胰蛋白酶催化水解进行研究，并建立了两个不同温度下的乳蛋白水解物水解度变化模型．所得模型与实测相符．该模型用于一定水解时间内水解物水解度的估测．
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| 关 键 词： | 脱脂牛乳，胰蛋白酶．水解度，水解模型 |
^THE ESTABLISHMENT OF HYDROLYSIS MODEL OF SKIM MILK PROTEINS HYDROLYZATED BY TREYPSIN |
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| Zhao Xinhuai. ^THE ESTABLISHMENT OF HYDROLYSIS MODEL OF SKIM MILK PROTEINS HYDROLYZATED BY TREYPSIN[J]. Journal of Northeast Agricultural University, 1996, 27(2): 201-204 |
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| Authors: | Zhao Xinhuai |
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| Abstract: | The skim milk was used as raw material to sudy the tryptic hydrolysis of milk proteins, and the hyclrolysis models about the degree of hydrolysis(DH) of milk proteins at two temperatures were established.Those models concorded to the actual results well,and could be applied to estimate the DH of milk proteins at the given hydrolysis time. |
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| Keywords: | skim milk.trypsin degree of hydrolysis hydrolysis model |
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