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Enzymatic Hydrolysis Conditions for Egg White Proteins
http://hdl.handle.net/10191/686
http://hdl.handle.net/10191/6860a126393-07d7-46f4-992b-21d470258717
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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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× Tian, Bo× Sun, Bo× Guo, Mingruo |
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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 |
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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 | |||||
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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 |