摘要
采用3种蛋白酶:KD1、KD2、KD3水解马铃薯蛋白,比较3种酶的水解度和水解物的苦味值,优选出最佳的蛋白酶。结果表明,KD1、KD2、KD3的水解度分别为30.935%,47.024%、48.794%、苦味值分别为3.2、7.2、5。
To study the enzymatic hydrolysis of potato protein which was carried out by using three different enzymes.The best protease was choosed by the degree of hydrolysis and bitter value.The result showed that the degree of hydrolysis KD1, KD2, KD3 are 30.935 %, 47.024 %, 48.794 % the bitter value are 3.2, 7.2, 5.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期112-114,共3页
Food Research and Development
关键词
马铃薯蛋白
蛋白酶
水解度
苦味值
potato protein
protease
degree of hydrolysis
bitter value
