本实验应用凝胶色谱法研究了蛋清蛋白水解物的水解程度与分子量的关系。
This experiment aimed to study the relationship between DH and MW of the hydrolysates of egg white by gel chromatography.
探讨了单酶及双酶分步酶解鸭蛋清蛋白制备多肽的工艺和水解效果。
The hydrolysis of duck egg-white protein was investigated for preparation of peptides using single and binary-enzymes.
探讨了单酶及双酶分步酶解鸭蛋清蛋白制备多肽的工艺和水解效果。
The hydrolysis of duck egg-white protein was investigated for preparation of peptides using single and binary-enzymes.
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