哈尔滨商业大学学报（自然科学版）2011，Vol.27Issue(1)：54-56,70,4.
碱性蛋白酶对小麦麸皮中蛋白质的酶解作用
Study of hydrolyzing protein in wheat bran by alkaline protease
陈凤莲1
作者信息
- 1. 哈尔滨商业大学,食品工程学院,哈尔滨,150076
- 折叠
摘要
Abstract
Hydrolyzed to soluble content by alkaline protease, protein were separated by bath. Taking the remained content of protein in the wheat bran as review target, this paper investigated the factor effecting hydrolysis and extraction by one-way analysis of variance and ANOVA to optimize parameters. The beast way of separating protein was alkaline protease enzymolysis. The remained content of protein of separated wheat bran was only 0.62％.关键词
碱性蛋白酶/小麦麸皮/蛋白质Key words
alkaline protease/ wheat bran/ protein分类
轻工纺织引用本文复制引用
陈凤莲..碱性蛋白酶对小麦麸皮中蛋白质的酶解作用[J].哈尔滨商业大学学报（自然科学版）,2011,27(1):54-56,70,4.
