摘要
本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽的主要工艺步骤。重点考察了米曲霉固态发酵产生羧肽酶的影响因素,碱性蛋白酶和米曲霉羧肽酶两次酶解蛋白后的寡肽分子量分布,活性炭吸附去除寡肽中芳香族氨基酸的效果。
This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief. The factors effected carboxypeptidase production from Aspergillus oryzae by solid state culture were investigated, the molecular weight distribution of the oligopeptides was determined, and effect of removing aromatic amino acids in the oligopeptides by absorbent carbon was investigated.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第z1期43-46,共4页
Food Science
关键词
玉米蛋白粉
羧肽酶
高F值
寡肽
分子量分布
活性炭
Corn gluten meal
carboxypeptidase
high Fischer ratio
oligopeptides
molecular weight distribution
active carbon
