摘要
研究利用中性蛋白酶酶解羊骨,以酶解液中游离钙含量为考核指标,以酶浓度、底物质量浓度、pH值、温度和水解时间为实验因子,采用5因子2次正交通用旋转设计进行试验,对羊骨的水解条件进行优化。试验结果为:中性蛋白酶的添加浓度为150U/g,底物质量浓度1∶4,pH值7.0,温度55℃,酶解时间为7h。在这样的酶解条件下,酶解物的钙含量为196.8mg/100g。
In this thesis, the sheep bone was hydrolysised with neutral protease. Assessed the content of dissociative calcium in different conditions （enzyme concentration, bone concentration, pH, temperature and duration） to select the best enzymatic hydrolysis condition. The result showed that the maximum content of dissociative calcium is 196.8mg/100g in conditions as follows： enzyme concentration 150U/g, bone concentration 1：4, pH7.0, temperature is 55℃ and duration is 7h.
出处
《食品科技》
CAS
北大核心
2007年第4期226-230,共5页
Food Science and Technology
基金
天津市科技攻关项目(05ZHGCNC00100)
关键词
羊骨
酶解
促进钙吸收肽
sheep bone
enzymatic hydrolysis
Calcium-accelerating peptides
