Study on the preparation technology of the enzymatic peptides of snakeheads

LI Yan-ping

doi:10.13386/j.issn1002-0306.2014.05.044

LI Yan-ping. Study on the preparation technology of the enzymatic peptides of snakeheads[J]. Science and Technology of Food Industry, 2014, (05): 229-231. DOI: 10.13386/j.issn1002-0306.2014.05.044

Citation:

LI Yan-ping. Study on the preparation technology of the enzymatic peptides of snakeheads[J]. Science and Technology of Food Industry, 2014, (05): 229-231. DOI: 10.13386/j.issn1002-0306.2014.05.044

Citation:

LI Yan-ping. Study on the preparation technology of the enzymatic peptides of snakeheads[J]. Science and Technology of Food Industry, 2014, (05): 229-231. DOI: 10.13386/j.issn1002-0306.2014.05.044

Study on the preparation technology of the enzymatic peptides of snakeheads

LI Yan-ping

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Snakeheads were used as raw materials to discuss the preparation technology on the enzymatic peptides.Its optimum process conditions were concluded by single factor and orthogonal tests. The optimal portfolio which used alkaline protease to make snakeheads enzymatic was 1.5% ( enzyme dosage) , 50℃ ( temperature) , 1.5% ( concentration of substrate) , 9.0 ( pH) .The content of polypeptide was 29.5% after enzymolysis.

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Study on the preparation technology of the enzymatic peptides of snakeheads

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