河南科技学院学报(自然科学版)
河南科技學院學報(自然科學版)
하남과기학원학보(자연과학판)
JOURNAL OF HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY(NATURAL SCIENCES EDITION)
2013年
6期
6-8
,共3页
于传瑞%杜开书%吴菲%申文鹏%娄伟强%丁凯%李淑梅
于傳瑞%杜開書%吳菲%申文鵬%婁偉彊%丁凱%李淑梅
우전서%두개서%오비%신문붕%루위강%정개%리숙매
酪蛋白%胰蛋白酶%SDS%水解度
酪蛋白%胰蛋白酶%SDS%水解度
락단백%이단백매%SDS%수해도
casein%trypsin%SDS%degree of hydrolysis
研究了不同温度和水解时间以及不同浓度的SDS对胰蛋白酶水解酪蛋白水解度的影响.结果表明:在酪蛋白浓度为4%、加酶量2500 U/g、pH为7的条件下,选择温度为50℃,水解时间为80 min,酪蛋白的水解效果较佳,水解度为7.30%;同等条件下向此体系加入适量的SDS后,使SDS终浓度为0.00128 g/mL,水解度提高为13.50%.
研究瞭不同溫度和水解時間以及不同濃度的SDS對胰蛋白酶水解酪蛋白水解度的影響.結果錶明:在酪蛋白濃度為4%、加酶量2500 U/g、pH為7的條件下,選擇溫度為50℃,水解時間為80 min,酪蛋白的水解效果較佳,水解度為7.30%;同等條件下嚮此體繫加入適量的SDS後,使SDS終濃度為0.00128 g/mL,水解度提高為13.50%.
연구료불동온도화수해시간이급불동농도적SDS대이단백매수해락단백수해도적영향.결과표명:재락단백농도위4%、가매량2500 U/g、pH위7적조건하,선택온도위50℃,수해시간위80 min,락단백적수해효과교가,수해도위7.30%;동등조건하향차체계가입괄량적SDS후,사SDS종농도위0.00128 g/mL,수해도제고위13.50%.
Effects of different temperature and time of hydrolysis and different concentrations of SDS to trypsin hydrolysis of casein hydrolysis degree were studied in experiment.The results showed that the best effect of hydrolysis of casein are conditions of casein concentration 4%,the amount of enzyme 2 500 U/g,temperature 50 ℃,reaction time of 80 min,the degree of hydrolysis is 7.30%.After joining the moderate SDS under the same conditions,the final concentration of SDS is 0.001 28 g/mL, the degree of hydrolysis can be increased to 13.50%.