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Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
基于Box-Behnken模型的卵清蛋白糖基化制备技术（Optimization of the Preparation of Glycated Egg White Protein by Box-Behnken Model）
卵清蛋白 糖基化 乳化性质
2009/11/24
采用Box-Behnken模型对卵清蛋白糖基化反应过程进行优化，测定并分析了糖基化卵清蛋白在各种条件下的乳化性质。结果表明其最佳反应条件为：糖添加量9%，反应时间48h，反应温度60℃，在此条件下乳化活性为1.328，乳化稳定性为9.63min，相对卵清蛋白分别提高了3.7倍和8.75倍。糖基化程度与乳化活性及乳化稳定性的关系符合Lerentz函数。糖基化卵清蛋白的乳化性质相对不受低pH值和高离子...
