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《Science and Technology of Food Industry》 2010-02
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Study on the hydrolysis conditions of jellyfish

ZHANG Mian-song1,3,YUAN Wen-peng2,3,WANG Xiao-jun2,3,MENG Xiu-mei2,3,XIA Xue-kui1,3,LIU Chang-heng2,3,(1.Biotechnology Center of Shandong Academy of Sciences,Jinan 250014,China;2.Biology Institute of Shandong Academy of Sciences,Jinan 250014,China;3.Platform of Marine Food Biotechnology,Shandong Academy of Sciences,Jinan 250014,China)  
According to the peptide content,the collection of enzymes for jellyfish was carried out,hydrolyzation of Flavourzyme and fungal acid protease were better than the other enzymes. The results of single factor experiment showed that when the substrate concentration was 2%,the better hydrolysis conditions of Flavourzyme and fungal acid protease were 45℃,pH6.0,enzyme dosage 2700U/g and 55℃,pH2.5,enzyme dosage 2000U/g,hydrolyzation time 90min,respectively. Under these conditions,the peptide extraction rate was 62.5% and 74.7%,respectively.
【CateGory Index】: TS254.9
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