乳酪蛋白肽的固定化酶法制备工艺研究  

Study on Preparation of Casein Peptide with Immobilized Papain

作　　者：王君虹[1] 陈新峰[1] 周利亘[1] 

机构地区：[1]浙江省农业科学院食品研究所,杭州310021

出　　处：《保鲜与加工》2008年第4期41-44,共4页Storage and Process

基　　金：浙江省科技计划项目(2004C32028)

摘　　要：以壳聚糖为载体,戊二醛溶液为交联剂,制备固定化木瓜蛋白酶。试验分析了壳聚糖浓度、给酶量、交联时间及戊二醛浓度对木瓜蛋白酶固定化效果的影响,并初步探讨了固定化木瓜蛋白酶水解制备乳酪蛋白肽的工艺。In this paper, papain was immobilized onto chitosan with glutaraldehyde as cross-linking agent. The effects of chitosan concentration, addition of enzyme, time of cross-linking and concentration of glutaraldehyde on immobilization were analysed. At the meantime, The preparation technology of casein peptide with Immobilized papain were studied in the paper.

关 键 词：木瓜蛋白酶 固定化酶 乳酪蛋白肽 

分 类 号：S661.6[农业科学—果树学]