摘要
研究了鹿胎盘多肽的稳定性,发现在pH6.0￣8.0范围内鹿胎盘多肽比较稳定,60℃左右的加热温度对其稳定性影响不大。葡萄糖、丙三醇、蔗糖、甘露醇对鹿胎盘多肽的热变性有明显的保护作用,其中以葡萄糖的保护效果最好,保护剂的浓度为20%时较为适宜。
The stability of deer placenta polypeptide in the condition of simulated stomach and intestine has been investigated in this paper. It showed that the deer placenta polypeptide is relatively stable on the condition of pH 6.0-8.0, the heated temperature about 60 ℃ have no effect on its stability. Glucose, glycerol, sucrose, mannitol have good protection from the heat denaturalization of deer placenta polypeptide and the impact of glucose is the best, the 20 % concentration of the protector is appropriate.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期33-36,共4页
Food Research and Development
关键词
鹿胎盘多肽
稳定性
保护剂
deer placenta polypeptide
stability
protector
