2010•Food Science and Technology InternationalRequires access
Study on the compound hydrolytic process of almond protein with two kinds of proteinase
Xiaozhong Zhao
Open publisher page 0 citations
Abstract
The protein of almond-oil cake was hydrolysised by many kinds of proteinase,and at last neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.And the most optimum conditions were: the quantity of neutral proteinase1398 was 600 U/g;the quantity of flavourzyme was 1200 U/g;the acting period of flavourzyme was 14 hours;the whole time of hydrolysis was 16 h;the substrate content was 3%.After hydrolysis,the recovery of nitrogen could reach 55.03%.