摘要
利用发酵法水解猪血粉制备蛋白肽,最佳发酵条件为:猪血粉作为发酵底物,发酵底物浓度为5.0%,接种量3.0%,发酵温度40℃,发酵时间48h,发酵起始pH值8.0,在此条件下,蛋白肽得率33.15%。
Protein peptide was prepared by fermentation from swine blood meal hydrolysis.The optimum fermentation condition was swine blood meal used as fermentable substrates 5.0%,inoculation 3%,fermentation temperature 40℃,time 48h,initial pH value 8.0.Under these conditions,the protein peptide yield was 33.15%,
出处
《肉类工业》
2013年第7期10-11,共2页
Meat Industry
关键词
猪血粉
发酵
蛋白肽
swine blood meal
fermentation
protein peptide
