现代食品科技2013，Vol.29Issue(1)：150-152,166,4.
酶解热榨花生粕制备花生多肽的研究
Study on the Preparation of Peanut Polypeptides from Hot Pressed Peanut Cake by Enzymatic Hydrolysis
摘要
Abstract
In the study hot pressed peanut cake was hydrolyzed with Alcalase. Alcalase were selected from the tested 5 enzymes( papain, nypsin, pepsin, Alcalase and subtilisin) when the degrees of hydrolysis were measured in peanut cake with those proteinases. The results showed that the optimal conditions were as follows: enzymolysis temperature 55 ℃, pH 8.5, dosage of Alcalase 8000 U/g, liquid/solid 12:l,and enzymolysis time 3 h. Under the optimized conditions, the DH reached 18.45%.关键词
花生多肽/酶解/水解度Key words
peanut peptides/enzymatic hydrolysis/DH引用本文复制引用
毛晓宇,张春雨,陈晓丹,林思敏,黄谢俊,曾庆祝..酶解热榨花生粕制备花生多肽的研究[J].现代食品科技,2013,29(1):150-152,166,4.基金项目
广东省大学生创新实验项目(1107812003) （1107812003）
第十三届全国挑战杯学生作品校级项目 （）
