蛋白水解作用(proteolytic activation),指其分子中的肽键逐步断裂而产生较短的肽段或游离的氨基酸残基的过程。按蛋白质水解程度的不同,可分为完全水解和不完全水解。
以水解度为指标,研究五种蛋白酶对核桃蛋白水解作用;
Studied hydrolysis on walnut protein with 5 kinds of protease.
色氨酸一种重要的氨基酸,c11 h 12n2o2,在消化过程中,通过蛋白水解作用。
An essential amino acid, C11H12N2O2, formed from proteins during the digestive process by the action of proteolytic enzymes.
色氨酸一种重要的氨基酸,C11 H 12n2o2,在消化过程中,通过蛋白水解作用酶的运动而由蛋白质形成。
An essential amino acid, C11H12N2O2, formed from proteins during the digestive process by the action of proteolytic enzymes.
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