生物酶法制备功能性肉类提取物的研究

Preparation of Funtional Pork Extract by Composite Protease

本文介绍以猪皮为原料,用生物酶水解方法制备功能性肉类提取物。在实验过程中分别对反应温度、酶用量、反应时间等影响因素进行了探索,确定了最佳的反应条件。

Functional Meat Protein(FMP) processed from pig skin by using enzymatic technology was studied.Optimum reaction conditions including temperature,enzyme dosage and reaction time were identified too.