摘要
研究了凝乳酶对酪蛋白的最佳酶解条件,确定了其最佳酶解参数为:酶解温度50℃,pH6.5,酶和底物比3%,酶解时间90 m in.酶解后通过12%TCA沉淀法得到纯度为85.25%的酪蛋白糖巨肽.
The optimum hydrolysis conditions of casein by rennet were confirmed： temperature 50 ℃,pH 6.5,enzyme concentration 0.03 per gram of substrate,the hydrolysis time is 90 min.TCA precipitation method was used to purify and the purity of CGMP produced by this method was 85.25%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第1期56-59,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
酪蛋白糖巨肽
制备
纯化
casein glycomacropeptide
preparation
purification
