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  1. 0 資料タイプ別
  2. 03 紀要論文
  1. 070 農学部
  2. 20 紀要
  3. 01 新潟大学農学部研究報告
  4. 第58巻第2号

Enzymatic Hydrolysis Conditions for Egg White Proteins

http://hdl.handle.net/10191/686
http://hdl.handle.net/10191/686
0a126393-07d7-46f4-992b-21d470258717
名前 / ファイル ライセンス アクション
17_0043.pdf 17_0043.pdf (157.9 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2007-04-18
タイトル
タイトル Enzymatic Hydrolysis Conditions for Egg White Proteins
タイトル
言語 en
タイトル Enzymatic Hydrolysis Conditions for Egg White Proteins
言語
言語 eng
キーワード
主題Scheme Other
主題 enzymatic hydrolysis
キーワード
主題Scheme Other
主題 egg white
キーワード
主題Scheme Other
主題 Alcalase
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
著者 Chi, Yujie

× Chi, Yujie

WEKO 163684

Chi, Yujie

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Tian, Bo

× Tian, Bo

WEKO 163685

Tian, Bo

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Sun, Bo

× Sun, Bo

WEKO 163686

Sun, Bo

Search repository
Guo, Mingruo

× Guo, Mingruo

WEKO 163687

Guo, Mingruo

Search repository
抄録
内容記述タイプ Abstract
内容記述 The enzymatic hydrolysis of proteins in egg white by Alcalase was systematically studied through dual quadratic rotary, orthogonal and regressive design. The optimum conditions of hydrolysis were determined. The results showed that the optimum temperature was 68.5℃, pH 8.21 at the substrate concentration of 5.5%. The regression equation, Y=42.6994+0.3344X1+7.53X2-0.0086X1X2-0.001X21-0.4726X22 (Y-nitrogen recovery rate, NR; X1-enzyme concentration /substrate concentration, E/S; X2-hydrolytic time), was established to reveal the relationship between enzyme concentration and hydrolytic time with respect to the same NR. All these were fit to pilotscale experiment.
書誌情報 新潟大学農学部研究報告
en : 新潟大学農学部研究報告

巻 58, 号 2, p. 143-146, 発行日 2006-03
出版者
出版者 新潟大学農学部
ISSN
収録物識別子タイプ ISSN
収録物識別子 03858634
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00183393
著者版フラグ
値 publisher
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