摘要
本文对酪朊酸钠及酪朊酸钠蛋白水解液进行游离氨基酸测定,通过比较,研究氨基酸含量变化趋势,并初步推断不同蛋白酶对酪朊酸钠的水解情况和切割位点。
The amino acid content of sodium caseinat and its protein hydrolyte were mensurated. By comparing the changing trend of amino acid content, the cleavage site of the sodium caseinate hydrolyzed by several proteases was ascertained
出处
《现代食品科技》
EI
CAS
2006年第4期221-223,共3页
Modern Food Science and Technology
基金
广州市重点攻关项目(编号2003C12E0041)
