食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
7期
117-119
,共3页
吕集%刘娜%燕俊青%邬纯鑫%焉再华%杜景新
呂集%劉娜%燕俊青%鄔純鑫%焉再華%杜景新
려집%류나%연준청%오순흠%언재화%두경신
林蛙卵%高F值低聚肽%酶解
林蛙卵%高F值低聚肽%酶解
림와란%고F치저취태%매해
Eggs of Rana temporaria chensinensis%high Fischer ratio oligo-peptides%enzymatic hydrolysis
以林蛙卵渣作为原料,通过酶解的方法来制备高F值低聚肽,探讨短肽复合酶对林蛙卵渣中的蛋白质水解进程曲线.结果表明其最适条件为,底物浓度为3%(g/100 mL)、温度为50℃、pH8.0、酶添加浓度为2%(质量分数)、时间240 min.然后水解液经冷冻干燥得到F值20.18的低聚肽.
以林蛙卵渣作為原料,通過酶解的方法來製備高F值低聚肽,探討短肽複閤酶對林蛙卵渣中的蛋白質水解進程麯線.結果錶明其最適條件為,底物濃度為3%(g/100 mL)、溫度為50℃、pH8.0、酶添加濃度為2%(質量分數)、時間240 min.然後水解液經冷凍榦燥得到F值20.18的低聚肽.
이림와란사작위원료,통과매해적방법래제비고F치저취태,탐토단태복합매대림와란사중적단백질수해진정곡선.결과표명기최괄조건위,저물농도위3%(g/100 mL)、온도위50℃、pH8.0、매첨가농도위2%(질량분수)、시간240 min.연후수해액경냉동간조득도F치20.18적저취태.
@@@@In order to prepare oligo-peptides with high Fischer ratio from eggs of Rana temporaria chensinensis through enzymatic hydrolysis. The enzyme hydrolysis of Eggs of Rana temporaria chensinensis in the process of curve was investigated.The results showed that the optimal hydrolysis conditions were 3%(g/100 mL) substrate concentration , reaction temperature at 50 ℃, pH 8.0, 2 %(g/g)enzyme amount and 240 min reaction for hydrolysis. Then the oligo-peptides were by freeze-drying, the final oligo-petedes revealed the Fischer Ratio 20.18.
