FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (5): 62-65.

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Study on Hydrolyzed Functional Properties of Oviductus Ranae Protein with Papain

 WANG  Bing, YE  Huai-Yi   

  1. Harbin Commercial University
  • Online:2004-05-15 Published:2011-10-24

Abstract: The Oviductus Ranae was used as substrate and hydrolyzed by papain in the study.The optimum enzyme tohydrolyze the Oviductus Ranae was papain. Compared with the Ovidutus Ranae, hydrolysate showed excellent solubility.Thecontent of dissociated oestradiol increased and viscosity dereased with the increasing of the hydrolysis degree.

Key words: Oviductus Ranae, papain, functional properties