STUDIES OF PREPARATION OF TARTARY BUCKWHEAT PEPTIDE BY ENZYMES

机译：酶法制备荞麦多肽的研究。

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This paper studied the optimum conditions of Papain on buckwheat protein and effect of ultrasonic disposal before hydrolyzation on peptide concentration and hydrolysis degree (DH ). Results showed the optimum conditions of Papain were enzyme amount 23 164 U/g Substrate, pH 5.5, substrate: solvent = 1:12, time 4h, temperature 55℃ from single foctor test. 40% power of ultrasonic and 6min were appropriate for hydrolysis of buckwheat protein into peptide. Buckwheat peptide concentration and DH can reach 7.91mg/ml and 26.02% respectively.

机译：本文研究了木瓜蛋白酶对荞麦蛋白质的最佳条件以及水解前超声处理对肽浓度和水解度（DH）的影响。结果表明，单酶法测定木瓜蛋白酶的最佳条件是酶量23 164 U / g底物，pH 5.5，底物：溶剂= 1:12，时间4h，温度55℃。 40％的超声功率和6分钟的时间适合于荞麦蛋白水解成肽。荞麦肽浓度和DH分别可以达到7.91mg / ml和26.02％。

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来源
《International Forum on Tartary Buckwheat Industrial Economy; 20060909-11; Taiyuan(CN)》|2006年|P.168-176|共9页
会议地点 Taiyuan(CN)
作者
Zhou Xiaoli; Li Hongmin; Liu Xianghai; Zhang Zhengqiang;
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作者单位

Shanghai Institute of Technology, Shanghai 200235, China;

College of Food, Shanghai Fishery University, Shanghai 200090, China;

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会议组织
原文格式 PDF
正文语种 eng
中图分类荞麦;
关键词
enzymolysis; hydrolysis degree; peptide concentration; tartary buckwheat peptide; ultrasonic;

机译：酶解水解度肽浓度苦荞肽超声波;

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STUDIES OF PREPARATION OF TARTARY BUCKWHEAT PEPTIDE BY ENZYMES

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