摘要
优化了马铃薯蛋白酸水解工艺,并对马铃薯蛋白水解液的氨基酸组成和含量进行了检测。结果表明,水解液中的氨基酸组成比较平衡,氯丙醇含量符合国家行业标准,为马铃薯蛋白水解物在医药、食品、食品添加剂等领域中的应用提供参数。
Optimized potato protein acid hydrolysis process,and studied on the amino acid composition and content of potato protein hydrolysates.As a result,the hydrolyzate had a balanced amino acid composition,and its chloro-propanol content was in line with national industry standards.It would provide parameters for the vegetable protein hydrolyzate in medicine,food,food additives and so on.
出处
《食品科技》
CAS
北大核心
2010年第8期317-321,共5页
Food Science and Technology
关键词
马铃薯蛋白
水解
氨基酸分析
氯丙醇
potato protein
hydrolysis
amino acid analysis
chloropro-panols
