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ʳƷ��ѧ  2007, Vol. 28 Issue (7): 308-311    DOI:
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Optimal Conditions of Hydrolysis of CGM by Alcalase AF 2.4L and Flavourzyme
 CHEN  Qing-Sen, ZHANG  Xiao-Feng, CHEN  Xin, PANG  Guang-Chang
1.Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; 2.College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 3.Department of Biology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou 450008, China; 4 Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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ժҪ ø�����׵���(corn gluten meal,CGM)������Ӫ�����������ա��߸���ֵ�ġ���������ѧ�������Ե������Ʒ������Ҫ���塣���о�ͨ����ò�ͬ�����������ȷ����Alcalase AF2.4L��Flavourzymeø�����׵��׵ĸ����ؼ�ˮƽ,ȷ���˶���ø�����׵��׵����ø��������
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Abstract�� It is significant to make full use of corn gluten meal(CGM)with enzymolysis in that it contributes to produce biological active products with full nutrition, easy absorption and high added value. In this research, through different orthogonal design, the optimal conditions of CGM by Alcalase AF 2.4L and Flavourzyme were determined.
Key words�� corn gluten meal(CGM)   enzymolysis   hydrolysis degree   
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����ɭ,������,���µ�. ø�����׵����Ʊ����׶�����ѹ����������о�[J]. ʳƷ��ѧ, 2007, 28(7): 308-311.
CHEN Qing-Sen,ZHANG Xiao-Feng,CHEN Xin et al. Optimal Conditions of Hydrolysis of CGM by Alcalase AF 2.4L and Flavourzyme[J]. FOOD SCIENCE, 2007, 28(7): 308-311.
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