DocumentCode
2433496
Title
Application of response surface protein hydrolysis process crucian carp
Author
Liu, Xuejun ; Li, Jianwei
Author_Institution
Coll. of Food Sci. & Eng., Jilin Agric. Univ., Changchun, China
fYear
2011
fDate
24-26 June 2011
Firstpage
8069
Lastpage
8072
Abstract
This experiment mainly the degree of hydrolysis as an index, considering the amount of enzyme, substrate concentration, temperature and PH value on the influencing factors, through the response surface method for screening protein, alkaline protease hydrolysis crucian carp optimum conditions. Experimental results show that the amount of enzyme (E / S) 1.5%, the substrate concentration of 1%, temperature 45 °C pH value of 9.5. The higher the degree of hydrolysis of 12.31%.
Keywords
enzymes; food products; food safety; pH; response surface methodology; temperature; PH value; alkaline protease hydrolysis; crucian carp; enzyme; protein screening; response surface method; response surface protein hydrolysis process; substrate concentration; temperature; temperature 45 C; DH-HEMTs; Peptides; Proteins; Response surface methodology; Substrates; Temperature; crucian carp; hydrolysis; response surface;
fLanguage
English
Publisher
ieee
Conference_Titel
Remote Sensing, Environment and Transportation Engineering (RSETE), 2011 International Conference on
Conference_Location
Nanjing
Print_ISBN
978-1-4244-9172-8
Type
conf
DOI
10.1109/RSETE.2011.5964026
Filename
5964026
Link To Document