摘要
研究了AS1.398中性蛋白酶制取骨明胶的工艺,揭示了酶的用量、水/骨质量比、反应温度及反应时间对产物凝冻强度的影响规律。得出了AS1.398中性蛋白酶对牛骨进行酶解反应制取高凝冻强度明胶的合适反应条件。
The preparation of gelatin from bovine bones with AS 1.398 neutral proteinase was studied. Further investigations were conducted on the effects of the temperature, time, enzyme concentration and the ratio of water to bones on the gel strength. The experimental results showed that the proper reaction conditions for preparation of gelatin with high gel strength from bovine bones by means of enzymatic processing have been obtained.
出处
《化工科技》
CAS
2003年第3期1-3,共3页
Science & Technology in Chemical Industry
基金
高等学校博士学科点专项科研基金资助项目(97001005)。
