摘要
通过单因素实验和正交实验研究了用胰蛋白酶水解牛乳酪蛋白的工艺条件。研究结果表明:胰蛋白酶水解酪蛋白的最佳工艺条件是:pH7.5,温度60℃,底物浓度5%,酶添加量62.44U/g,水解时间140min。在此条件下酪蛋白的水解度达到16.8%。
The reacting conditions for hydrolysis of casein from milk by trypsase were researched through the single factor and the orthogonal test. The results showed that： the optimum conditions for hydrolysis of casein by trypsase were： pH 7.5, temperature 60 ℃,the concentration of suhstrate 5 %, the amount of enzyme 62.44 U/g, the lasting time of hydrolysis 140 rain.Under these conditions, the degree of casein hydrolysis was 16.8 %.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期8-11,共4页
Food Research and Development
基金
河南省科技厅科技攻关项目(0324230030)
关键词
酪蛋白
胰蛋白酶
水解
水解度
casein
trypsase
hydrolysis
degree of hydrolysis
