摘要
以碱性内切酶2709为例,研究了不同热处理温度、时间对大豆蛋白酶解液分子量的影响,实验表明大豆蛋白经90℃,15min热处理,其水解度可达到20%以上,可制备分子量在200～600之间的寡肽。
The effects of heat treatment on the molecular weight of the hydrolysis of soybean protein isolated at differenttemoratures for different time periods were studied with alcalase 2.709 as an example .The results showed that the degree ofhydrolysis of soybean protein could reach 20% after it was heated at 90℃ for 15min.On the condition oligo—peptide withmolecular weight between 200 D and 600 D could be prepared.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第11期37-41,共5页
Food Science
基金
总后司令部课题资助(需990113)
