Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates

The process parameters of enzymatic hydrolysis and molecular weight distribution of glutamine (Gln) peptides from soybean meal were investigated. The Protamex(®) hydrolysis pH of 6.10, temperature of 56.78 °C, enzyme to substrate ratio (E/S) of 1.90 and hydrolysis time of 10.72 h were found to be th...

Descripción completa

Detalles Bibliográficos
Autores principales: Xie, Yanli, Liang, Xinhong, Wei, Min, Zhao, Wenhong, He, Baoshan, Lu, Qiyu, Huo, Quangong, Ma, Chengye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397538/
https://www.ncbi.nlm.nih.gov/pubmed/22837706
http://dx.doi.org/10.3390/ijms13067483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397538/
https://www.ncbi.nlm.nih.gov/pubmed/22837706
http://dx.doi.org/10.3390/ijms13067483

Ejemplares similares