目的研究提高大豆蛋白质水解度的方法。
Objective To study the method of raised degree of hydrolysis of soybean protein.
以枯草杆菌中性蛋白酶，胃蛋白酶对鲢鱼蛋白进行了分步水解，得到较高蛋白质水解度的水产水解动物蛋白。
As1389 protease and pepsin were used in protein enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP with a high degree of protein hydrolysis.
取新鲜原料、制备当天和第1、2、3、4、8、16和32天液体鱼蛋白样品分析测定蛋白质水解度和营养成分。
The silages made from the fresh raw materials after 1,2,3,4,8,16 and 32 days storage were analyzed.
净电荷数在pH、温度和蛋白质浓度一定的条件下，随水解度的增加成正比例关系增大。
The net charge of emp with certain PH, temperature and protein concentration is proportional to the DH.
在此最佳条件下，蛋白质的水解度可达31.1%。
Under these conditions the hydrolysis degree could reach 31.1%.
在此最佳条件下，蛋白质的水解度可达31.1%。
Under these conditions the hydrolysis degree could reach 31.1%.
应用推荐