CAJ | 학술논문

采用四因素三水平正交试验,对藏羊血制备食用蛋白的工艺进行了分析。经分析食用蛋白粉水解最佳条件为：酶解用酶量4.5g,酶解温度为46℃,酶解时间为7.5h,酶解的pH值为10.5,活性炭作用于水解液时由室温升至80℃所需最佳时间为6～8min。
채용사인소삼수평정교시험,대장양혈제비식용단백적공예진행료분석。경분석식용단백분수해최가조건위：매해용매량4.5g,매해온도위46℃,매해시간위7.5h,매해적pH치위10.5,활성탄작용우수해액시유실온승지80℃소수최가시간위6～8min。
Orthogonal tests with four factors and three levels were applied for the study to analysis enzymatic hydrolysis process from Tibetan sheep blood.The results indicated that amount of enzyme is 4.5g,temperature,time and pH of enzymatic hydrolysis is 46℃,7.5h and 10.5 separately.Hydrolysate temperature by active carbon is from room temperature up to 80℃ and the optimal time is 6～8mins