食品科学 ›› 2004, Vol. 25 ›› Issue (11): 177-179.

• 工艺技术 • 上一篇    下一篇

蛋清寡肽制备技术的研究

 迟玉杰, 田波   

  1. 东北农业大学食品学院
  • 出版日期:2005-11-15 发布日期:2011-10-24

Study on Pilot-scale Hydrolysis Technology of Hydrolyzed Egg White Protease

 CHI  Yu-Jie, TIAN  Bo   

  1. Food College of Northeast Agricultural Universiiity
  • Online:2005-11-15 Published:2011-10-24

摘要: 蛋清蛋白质是食物中最理想的优质蛋白质,但由于其受热易凝固、粘度大等性质,限制了它在食品加工中的广泛应用。利用Alcalase蛋白酶对蛋清蛋白进行水解制备蛋清寡肽,研究其工艺技术,并总结设计要点,为工业化生产提供依据。

关键词: 蛋清蛋白质, 水解, 寡肽

Abstract: Egg white was hydrolyzed by protease. Pilot-scale hydrolysis technology was studied, and some critical dots werepointed, thus the study could give some advice for industrial production.

Key words: egg white, hydrolysis, pilot-scale