FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (9): 135-136.

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Study on Enzymatic Hydrolysis to Spirulina Protein by Papaya Protease

 ZHONG  Yao-Guang   

  1. College of Biology and Food Technology, Dalian Institute of Light Industry
  • Online:2004-09-15 Published:2011-10-24

Abstract: It was studied that spirulina protein was enzymatically hydrolyzed by papaya protease in this paper. Theoptimum hydrolysis conditions were given as follows: temperature 55℃, pH 6, ratio of enzyme to base material 1.0%,hytrolysis time 2h.

Key words: spirulina protein, enzymatic hydrolysis, papaya protease