蛋白质水解度的测定方法  

The methods for the analysis of degree of hydrolysis of protein

作　　者：檀志芬[1] 生庆海[1] 邱泉若[1] 刘建光[1] 

机构地区：[1]石家庄三鹿集团股份有限公司,河北石家庄050071

出　　处：《食品工业科技》2005年第7期174-175,178,共3页Science and Technology of Food Industry

基　　金："十五"国家重大科技专项(2002BA518A05)

摘　　要：测定蛋白质水解度的方法很多,它们都是依据以下三个原则:测定水解过程中释放出的氮的数量、自由α-氨基和滴定释放出的质子。本文对这些方法做了综述。Different methods are used to determinate the degree of hydrolysis of protein. They are based on three essential principles: the determination of the amount of nitrogen released during protein hydrolysis, the determination of the free α-amino groups and titration of the released protons. This paper reviews those methods used for the determination of the hydrolysis degree.

关 键 词：蛋白质 水解度 测定 

分 类 号：TS201.21[轻工技术与工程—食品科学]