Experimental Study on Promotion Effected of Ultrasonic Treatment on Enzymatic Hydrolysis of Spirulina Plantansis Protein

Abstract

Abstract: The water solubility of spirulina platnsis was improved by Spirulina platansis protern enzymatic hydrolysis.Forraising efficiency of Spirulina platansis protein enzymatic hdrolysis,promotion effect of ultrasonic on enzymatic hydrolysis wasstudied.Under same factors and levels the contrast orthogonal experiments were studied Experimental results indicated thathydrolysis rate was 52.25% without ultrasonic pretreatment Under the conditions as ultrasonic treatment time 20min,substrateconsistence 3%,temperature 40℃,pH10 and enzymatic hydrolysis time 7h,hydrolysis rate was 67.05%,With ultrasonicpretreatment,the hydrolysis rate increased 15%.

Key words: Spirulina platansis, enzymatic hydrolysis, ultrasonic treatmeat

MA Hai-Le, YANG Qiao-Rong, KUANG Li-Bing. Experimental Study on Promotion Effected of Ultrasonic Treatment on Enzymatic Hydrolysis of Spirulina Plantansis Protein[J]. FOOD SCIENCE, 2003, 24(10): 35-37.

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Experimental Study on Promotion Effected of Ultrasonic Treatment on Enzymatic Hydrolysis of Spirulina Plantansis Protein

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