马铃薯蛋白酸水解工艺及氨基酸组分检测  

Acid hydrolysis process of potato protein and the detection of amino acid's composition

作　　者：黄闯[1] 张泽生[1] 王玉本[1] 徐慧[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2010年第8期317-321,共5页Food Science and Technology

摘　　要：优化了马铃薯蛋白酸水解工艺,并对马铃薯蛋白水解液的氨基酸组成和含量进行了检测。结果表明,水解液中的氨基酸组成比较平衡,氯丙醇含量符合国家行业标准,为马铃薯蛋白水解物在医药、食品、食品添加剂等领域中的应用提供参数。Optimized potato protein acid hydrolysis process,and studied on the amino acid composition and content of potato protein hydrolysates.As a result,the hydrolyzate had a balanced amino acid composition,and its chloro-propanol content was in line with national industry standards.It would provide parameters for the vegetable protein hydrolyzate in medicine,food,food additives and so on.

关 键 词：马铃薯蛋白 水解 氨基酸分析 氯丙醇 

分 类 号：TS202.3[轻工技术与工程—食品科学]