水解时间和酸度对氨基酸得率的影响

EFFECT OF TIME OF HYDROLYSIS AND ACIDITY ON RECOVERY OF AMINO ACIDS

以玉米黄浆粉为原料，在一定酸度的Ｈ２ＳＯ４及１０５℃±１℃条件下进行水解。探讨水解时间、酸度与各种氨基酸得率的关系，重点是亮氨酸的变化情况。实验结果表明，在Ｈ２ＳＯ４为４．５ｍｏｌ／ｌ，时间为１７小时，氨基酸总得率可达到９９．５％左右，而亮氨酸得率也可达到９９．

The maize yellow protein powder was used as raw material to investigate the relationship among the time of hydrolysis, feed acidity and the recovery of various acids in the use of H 2SO 4 with a certain acidity and at 105℃±1℃. The research mainly showed the behaviour of L Leucine during the hydrolysis. The experiment showed that the total recovery of amino acids was 99.5 percent at 4.5 moI/L H 2SO 4 and with in seventeen hours. The research also showed the recovery of L Leucine was more than 99.5 percent.