摘要
研究了无花果蛋白酶对酵母蛋白的水解作用。结果表明，该酶水解酵母蛋白的最佳条件为：pHS．0．53℃，激活剂为半胱氨酸（0．02M—0．04M），用酶量与酵母蛋白用量之比为22743U：lg，反应时间为6h。在此条件下，酵母蛋白消化率可达91．79％。
Hydrolysis of Yeast protein by ficin was investigated. The experiment results showed that the optimum condition of hydrolysis was: pH5. 0,:53℃, L-cys (0.02-0.04M), Ficin (u): yeast protein =22743: 1 (g), 6h. The protein digestion rate was 91.79% undcr the optimum condition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第9期21-23,共3页
Food Science
