高变性豆粕中蛋白质水解特性的研究  

STUDY ON THE HYDROLYSIS CHARACTER OF THE PROTEIN IN THE HIGHLY DENATURED SOYBEAN MEAL

作　　者：石彦国[1] 毛伟杰[1] 张朝[1] 

机构地区：[1]黑龙江商学院食品工程系

出　　处：《黑龙江商学院学报》1997年第3期5-8,共4页Journal of Harbin Commercial University(Natural Sciences Edition)

摘　　要：就高变性豆粕的胰蛋白酶水解问题进行了研究，指出胰蛋白酶水解蛋白质的最适温度为４５℃，最适ｐＨ值为８０。水解高变性豆粕的最佳条件为：温度４５℃，ｐＨ值８０，时间为６ｈ，底物浓度为９０％，酶量／底物为８０００Ｉ·ｕ／ｇ。在此条件下。The problem that the highly denatured soybeen meal is hydrolased by typsin is studiedThe optimum temperature of typin by obolysis protein is 45℃and the optimum pH value is 80The optimum conditions of the hydrolytic highly denatured soybean meal are the following:temperature:45℃,pH value 80,time:6 hours,substract concertraction 90%enzyml/substract 8000 I·U/g。In such a conditions 6315% protein in the highly denatured soybean meal will hydrolysis and digest

关 键 词：高变性豆粕 胰蛋白酶 蛋白质 水解 大豆油 豆粕 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]