摘要
对酪朊酸钠酶解液进行超滤实验,研究了酶解液的透过液体积与操作时间、平均透过速率之间的关系,并对比了透过液、截留液和酶解液中可溶性蛋白得率、小分子肽得率的变化,通过SDS-PAGE电泳实验分析了透过液和截留液的分子量分布情况。
Ultrafiltration of sodium caseioate, enzymatic hydrolysate was studied,the relation of volume of permeate liquid and operation time,average permeated speed was studied.The changes of yield of soluble protein and short peptide of permeate liquid, interception liquid and enzymatic hydrolysate were compared.The molecular weight distribution of permeate liquid and interception liquid was studied by SDS-PAGE.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第9期233-236,共4页
Science and Technology of Food Industry
关键词
酪朊酸钠
酶解
超滤
sodium caseinate
enzymatic hydrolysis
ultrafiltration
