食品工业科技Issue(1)：190-191,194,3.
热处理对β-乳球蛋白酶解效果的影响
Effect of heat treatment on the enzymatic hydrolysis of β-lactoglobulin
摘要
Abstract
With the heat treatment and the preceding test explored by the combination of two-enzyme reaction,two modified techniques were combined used. The best reaction time and reaction temperature of heat treatment were determined by single factor experiments firstly and then by the double-enzyme reaction. And with the degree of hydrolysis(DH) and soluble nitrogen ( TCA- SN) as indexes, dual- treated hydrolyzate peptide distribution was analyzed by the Tricine- SDS- PAGE. The results showed that in 85℃, 20min after the dual enzyme treatment,degree of hydrolysis and soluble amino nitrogen content were significantly increased to more than 40％ and 10g/L respectively,and the residual rate of the β-lactoglobulin was less than 1 ％.关键词
β-乳球蛋白/热处理/双酶水解分类
轻工业引用本文复制引用
梅林,王志耕,史瑜婷,薛秀恒..热处理对β-乳球蛋白酶解效果的影响[J].食品工业科技,2011,(1):190-191,194,3.基金项目
科技部科技人员服务企业行动项目(2009JGC30016). （2009JGC30016）
