摘要
研究了碱性条件下胰蛋白酶对酪蛋白的水解,用甲醛固定法对蛋白质的水解度进行测定,并用水解度(DH)表征其反应历程。分析了底物浓度、酶浓度、时间、pH和温度对DH、水解速度的影响。
Enzymatic hydrolysis of casein by trypsin under alkaline condition were systematiealy studied. The effects of operating parameters-enzyme concentration, substrate concentration, time, pH and temperature-on the degree and the speed of hydrolysis of hydmlysed protein were measured by eolorimetic method.
出处
《食品与机械》
CSCD
北大核心
2005年第6期23-26,共4页
Food and Machinery
基金
四川省科技厅应用基础项目(项目编号:0325127)
关键词
酪蛋白
胰蛋白酶
酶促水解
水解度
Casein
Trypsin
Enzymatic hydrolysis
Degree of hydrolysis
