目的研究红枣多糖的沉淀特性以及脱蛋白质工艺。
The anti-oxidation property of jujube polysaccharide was studied in this paper.
脱辅基酶蛋白：酶的辅助因子或辅基去除后（通过透析）剩下的没有催化活性的部分，是共轭酶的蛋白质部分。
Apoenzyme An ENZYME whose cofactor or prosthetic group has been removed (e. g. via dialysis) rendering it catalytically inactive. It is the protein part of a conjugate enzyme.
氨肽酶是一类从多肽链的氮末端顺序逐个水解氨基酸的酶，在蛋白水解液脱苦和蛋白质的深度水解中有重要作用。
Aminopeptidase, a collection of enzymes which can remove amino acid from the N-terminus of peptides one by one, is very important in protein hydrolysate production and debittering.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
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