双酶法酶解制备怀山药多肽的研究  

Study on Preparation of Huai Chinese Yam Peptides by Composite Proteases

作　　者：朱玉端 李小强[2] 董怀灿 李敏 陈茂彬[2] 

机构地区：[1]焦作市易生元酒业股份有限公司,焦作454000 [2]湖北工业大学生物工程学院,发酵工程教育部重点实验室,武汉430068

出　　处：《食品工业》2012年第9期80-82,共3页The Food Industry

摘　　要：以怀山药为原料,选用中性蛋白酶和加链霉蛋白酶,研究了双酶分步酶解和双酶混合同步酶解制备山药多肽的效果,对双酶分步酶解的加酶顺序,加酶比例以及在加第二种酶之前是否需要使第一种酶失活进行了讨论。Taking Huai Chinese yam, neutral protease and pronase as raw material, the double-enzyme hydrolyzed in steps and mixed double-enzyme hydrolyzed simultaneously were both studied. The sequence of adding enzyme in the former, proportion of enzymes and whether to denature the first enzyme before adding the second one were also discussed.

关 键 词：怀山药多肽 双酶复合酶解 

分 类 号：TQ936.16[化学工程]