酪蛋白酶解特性的研究

Enzymatic characterization of the casein

用胰蛋白酶酶解酪蛋白,用正交实验得出的最佳酶解条件进行酶解。取不同酶解时间的酶解物,分析酶解物的水解度、氨基氮含量、可溶性氮含量、肽氮含量及pH值随时间的变化趋势,水解度和氨基氮含量在12h内出现显著性增长,可溶性氮含量和肽氮含量在1h内出现及其显著的增加,pH值在10h内表现出明显的下降趋势。从不同角度分析和推测酪蛋白酶解过程。

This experiment is about trypsin hydrolysis casein, casein hydrolysis used optimum conditions obtained by the orthogonal experiment, and then analyze the DH of the hydrolysates, amino nitrogen content, soluble nitrogen content, peptide nitrogen content and pH value changing with time. The DH and amino nitrogen content significantly grew within 12 h, soluble nitrogen and peptide nitrogen content significantly increased within 1 h, the pH value showed a significant downward trend in 10 h. From different perspectives analyze and speculate casein enzymolysis process.