摘要
通过酶解工序的研究,优化了以大豆球蛋白为原料生产大豆氨基酸平衡肽的生产工艺。结果表明:酶解时间4 h,体系pH8.0,温度60℃时,该肽的氨基酸达到最佳平衡状态。
The best enzyme - catalysis condition was studied to optimizate the procedure of soybean amino acid balance peptide which made from glycinin. The result showed that when enzyme - catalysis 4h under 60℃ and PH8.0, the amino acid of the peptide will become optimal balance.
出处
《信阳农业高等专科学校学报》
2008年第4期113-114,127,共3页
Journal of Xinyang Agricultural College
