摘要
利用微波对螺旋藻溶液进行预处理,然后用蛋白酶进行水解试验,使蛋白质转化成为氨基酸。经过单因素试验和正交试验,表明经微波处理后的螺旋藻蛋白质水解率得到明显提高,并且得出微波辅助螺旋藻酶促水解的较优工艺参数。
Choosing microwave to treat the spirulina solution at first and then using alkali protease to do the hydrolysis experiments were studied. Through the single-factor and orthogonal experiments, it was discovered that the hydrolysis rates of protein had greatly improved after microwave treating. And the optimal technical conditions was researched.
出处
《食品科技》
CAS
北大核心
2004年第2期18-19,29,共3页
Food Science and Technology
关键词
螺旋藻
微波
蛋白酶
水解率
spirulina
microwave
alkali protease
hydrolysis rate
