FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 48-49.
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WANG Chao-Xu, ZHAO Dan, WANG Xiao-Xue
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Abstract: Fresh porcine bone contained many nutrients essential for human beings ,but it was not appropriate to eat directly.After osteo-protein was degraded into polypeptide by enzyme,its nutrition value was increased.In this experi-ment, the optimal hydrolytic conditions were as follows:the substrate concentration 75%;the ratoin of enzyme to substrate concentration 6000U/g;temperature 50℃;pH7 and time of hydrolysis 7h.
Key words: Hydrolysis by enzyme Osteoprotein
WANG Chao-Xu, ZHAO Dan, WANG Xiao-Xue. Study on Optimal Conditions of Enzymatic Hydrolysis of Osteoprotein[J]. FOOD SCIENCE, 2001, 22(2): 48-49.
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