摘要
测定蛋白质水解度的方法很多,它们都是依据以下三个原则:测定水解过程中释放出的氮的数量、自由α-氨基和滴定释放出的质子。本文对这些方法做了综述。
Different methods are used to determinate the degree of hydrolysis of protein. They are based on three essential principles: the determination of the amount of nitrogen released during protein hydrolysis, the determination of the free α-amino groups and titration of the released protons. This paper reviews those methods used for the determination of the hydrolysis degree.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期174-175,178,共3页
Science and Technology of Food Industry
基金
"十五"国家重大科技专项(2002BA518A05)
关键词
蛋白质
水解度
测定
protein
degree of hydrolysis
determination
