Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper, and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH -1 =a+bt -1 with the time(t) o...Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper, and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH -1 =a+bt -1 with the time(t) of hydrolysis at low enzyme concentrations, some properties of the protein such as NSI in PI or TCA were changed obviously. It was suggested that most milk proteins would be degraded into peptides by trypsin .展开更多
文摘Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper, and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH -1 =a+bt -1 with the time(t) of hydrolysis at low enzyme concentrations, some properties of the protein such as NSI in PI or TCA were changed obviously. It was suggested that most milk proteins would be degraded into peptides by trypsin .
