中性蛋白酶水解啤酒糟中蛋白质的研究

The hydrolysis of protein of brewer's spent grains with neutrase

以啤酒厂主要副产物啤酒糟为主要的原料，利用中性蛋白酶对其蛋白质进行水解。研究了酶解的pH温度、固液比、时间和加酶量对水解程度的影响，确定了最佳的影响因素。

The brewer's spent grains(BSG),the main byproduct of brewery,was hydrolyzed with neutrase. The effects of PH temperature,the proportion of solid to liquid(s％),time and enzyme concentration on the hydrolysis were studied.The best effective factors were determined.