摘要
研究了用中性蛋白酶酶解去除高粘性发酵液中菌体的方法,对蛋白酶用量、酶解温度、酶解反应中褐变反应的控制进行了探讨,并通过实验证明该方法对黄原胶的提取和产量、质量均无影响。
An addition of neutral protease to the high viscosity Xanthan gum broth could degrade the microbial cell. The effect of some parameters such as the weight of protease, the reaction temperature, the control of by - reaction were studied. Through experimentation Xanthan gum with both quality and quantity could be obtained.
出处
《食品与机械》
CSCD
1998年第3期17-18,共2页
Food and Machinery
