摘要
利用复合蛋白酶水解酪朊酸钠制备营养性酪蛋白小分子肽,本文对水解的工艺参数,小分子肽的得率变化及酶解液溶解性进行了系统的研究。并且对酶解产物进行了SDS-PAGE电泳实验和氨基酸组成分析。
The technology of enzymatic hydrolysis of casein short peptides from sodium caseinate was introduced. The optimumhydrolysis parameters of protease, the percentage yield of short peptides and the solubility changes of hydrolysis protein weresystematicaly investigated. And the SDS-PAGE experiment and amino acid components of hydrolysis production were analyzed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第9期43-46,共4页
Food Science
关键词
酪朊酸钠
酶法水解
电泳
氨基酸
复合蛋白酶
sodium caseinate
enzymatic hydrolysis
eletrophoresis
amino acid
