摘要
利用复合蛋白酶水解酪朊酸钠制备营养性酪蛋白小分子肽 ,对水解的工艺参数 ,小分子肽的得率变化及酶解液溶解性进行了系统的研究 ,并对酶解产物进行了SDS -PAGE电泳实验和氨基酸组成分析。
The technology of enzymatic preparation of casein short peptides was introduced.The optimal hydrolysis condition of protease,the yield of short peptides and the solubility of the hydrolyzate were systematically investigated.The hydrolyzate was seperated by SDS-PAGE and its amino acid component was analyzed.
出处
《食品与机械》
CSCD
2003年第6期13-14,共2页
Food and Machinery
