摘要
本论文初步探讨了牛乳蛋白酶水解的特性,得出了最适酶和酶解条件。双酶水解较之单一酶水解效果更好,以Protamex酶+Flavourzyme酶水解效果为最佳。并对双酶水解进行正交实验设计,分析影响酶水解的因素水平,并得出了最佳因素组合。
The hydrolysis of milk protein by hydrolytic enzyme was studied, the optimum hydrolytic enzyme and its reaction condition were determined. In addition , the action of two kinds of hydrolytic enzymes was better than that of single, by experiments, the optimum reaction of corporation of Protamex and Flavourzyme were obtained.
出处
《食品工业》
北大核心
2003年第6期49-51,共3页
The Food Industry
