摘要
以核桃粕为原料,用复合蛋白酶与风味蛋白酶水解制备核桃多肽,对酶解工艺中的多种影响因素、工艺参数进行了研究,探索出了酶法水解核桃粕的最佳工艺参数。
The purpose of the research on enzymatic hydrolysis of walnut is to determine how to use it in changing protein of walnut into peptide, identify involving factors and find out the best technical parameters in the course of enzymatic hydrolysis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第5期89-91,共3页
Food and Fermentation Industries
关键词
核桃粕
蛋白质
酶解
walnut, protein, enzymatic hydrolysis
