摘要
将磁性固定化胃蛋白酶应用于牛奶的水解。结果表明,其对牛奶水解有一定的催化作用,最佳水解条件为:磁性固定化胃蛋白酶添加量1.50 g、pH值4.0、水解温度60℃、水解时间2 h,此时牛奶水解度可达40%以上。
Magnetic immobilized pepsin was applied to hydrolysis of milk. The optimum hydrolization conditions for milk by magnetic immobilized pepsin were determined as follows, pH value 4.0,hydrolyzation temperature 60℃, hydrolyzation time 2 h and the addition amount of magnetic immobilized pepsin 1.50 g. The hydro- lyzation rate of milk could be above 40%.
出处
《化学与生物工程》
CAS
2009年第1期45-46,52,共3页
Chemistry & Bioengineering
基金
广西自然科学基金资助项目(桂科自0679003)
关键词
磁性固定化酶
胃蛋白酶
水解
牛奶
magnetic immobilized enzyme
pepsin
hydrolysis
milk