...工艺 - 中国食品发酵工业研究院-中文版 关键词：鸭蛋清蛋白，多肽，双酶，水解度 [gap=1252]Key words：Duck egg-white protein; peptide; binary-enzymes; the degree of hydrolysis ...
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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.
利用超滤技术对咸鸭蛋蛋清直接脱盐，选用截留分子量为10000的超滤膜可使脱盐率达到83.81%，蛋白质截留率达到86.1%。
The results showed that ultra filtration by the molecular mass cutoff 10000 was suitable for egg white, the desalinization rate was 83.81%, and the protein retention was 86.1%.
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