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Study on the Effect of Enzymolysis Condition on the Browning of Chinese Chestnut Serosity

Study on the Effect of Enzymolysis Condition on the Browning of Chinese Chestnut Serosity
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摘要 In this study,with chestnut as a raw material,the effects of enzymolysis time,enzymolysis temperature and enzyme amount on hydrolysis process were investigated. The optimal reaction conditions were obtained by single factor and response surface experiment as follows: enzymolysis time of 75 min,enzymolysis temperature at 58 ℃ and enzyme amount of 7 U/g. Under these conditions,the browning degree of chestnut serosity was 1. 228. In this study,with chestnut as a raw material,the effects of enzymolysis time,enzymolysis temperature and enzyme amount on hydrolysis process were investigated. The optimal reaction conditions were obtained by single factor and response surface experiment as follows: enzymolysis time of 75 min,enzymolysis temperature at 58 ℃ and enzyme amount of 7 U/g. Under these conditions,the browning degree of chestnut serosity was 1. 228.
出处 《Agricultural Biotechnology》 CAS 2018年第3期195-198,共4页 农业生物技术(英文版)
基金 Supported by Scientific Research Project of Education Department of Hubei Province(D20172902) Young and Middle-Aged Elitists'Scientific and Technological Innovation Team Project of the Institutions of Higher Education in Hubei Province of China(T201619) Team Project of Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains(2015TD07)
关键词 CHESTNUT Enzymatic hydrolysate BROWNING Chestnut Enzymatic hydrolysate Browning
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