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酶法水解植物蛋白制备肉味香精的研究
武彦文; 张燕; 阎晶辰; 欧阳杰
2003
Source Publication食品工业科技
Issue03Pages:53-55
Abstract研究了酶法水解植物蛋白制备肉味香精的工艺条件,其最佳条件是:将豆粕粉用2%复合胰酶水解后,添加6%葡萄糖、0.8%L-半胱氨酸和0.4%DL-蛋氨酸,在115℃下反应60min。此条件下,反应液产生了香气强烈而协调的肉味香精。
Keyword水解植物蛋白(Hvp) 蛋白酶 肉味香精
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5490
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
武彦文,张燕,阎晶辰,等. 酶法水解植物蛋白制备肉味香精的研究[J]. 食品工业科技,2003(03):53-55.
APA 武彦文,张燕,阎晶辰,&欧阳杰.(2003).酶法水解植物蛋白制备肉味香精的研究.食品工业科技(03),53-55.
MLA 武彦文,et al."酶法水解植物蛋白制备肉味香精的研究".食品工业科技 .03(2003):53-55.
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