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《Science and Technology of Food Industry》 2008-03
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Research on a new preparation process of barley protein by enzymatic method

SHAN Shou-shui,CHENG Mei-ke,WANG Fang,XU Shi-ai(Shandong Province Key Laboratory of Chemicals Manufacture Engineering,Yantai University,Yantai 264005,China)  
The complex protease,acidic protease and papain were used to hydrolyze domestic barley protein,through traditional process of liquefaction and saccharification.The results showed that choosing the combination of complex protease and a small amount of acidic protease had excellent hydrolysis efficiency,but the content of α-amino acid-N was still low.Using the new preparation process of adding a new complex protease during the pre-liquefaction and again after liquefaction in batch mode,the content of α-amino acid-N was improved,with rational Lundin fraction of water-soluble nitrogen.
【Fund】: 山东省科技攻关项目(2005GG4209001)
【CateGory Index】: TS262.5
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