酪朊酸钠酶解液的超滤分离研究  

Study on ultrafiltration of sodium caseinate enzymatic hydrolysate

作　　者：赵亚丽 

机构地区：[1]广州市凯虹香精香料有限公司,广东广州510550

出　　处：《食品工业科技》2009年第9期233-236,共4页Science and Technology of Food Industry

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.

关 键 词：酪朊酸钠 酶解 超滤 

分 类 号：TS201.25[轻工技术与工程—食品科学]