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2004•Journal of Zhengzhou Institute of TechnologyRequires access

ENZYMATIC HYDROLYSIS OF BEEF BY PROTAMEX

Yi Kai

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Abstract

The hydrolysis of beef protein using Protamex was investigated. The Response Surface Methodology was used to evaluat the factors affecting beef hydrolysis based on single factor test. The optimum reaction conditions were as follows:enzyme concentration 2.0%,reaction temperature 54 ℃ ,pH6.4 and ratio of water to beef 5.2∶1,reaction time 6 h.The degree of hydrolysis was 12.75%.

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What this paper is about

The hydrolysis of beef protein using Protamex was investigated. The Response Surface Methodology was used to evaluat the factors affecting beef hydrolysis based on single factor test. The optimum reaction conditions were as follows:enzyme concentration 2.0%,reaction temperature 54 ℃ ,pH6.4 and ratio of water to beef 5.2∶1,reaction time 6 h.The degree of hydrolysis was 12.75%.

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Available abstract

The hydrolysis of beef protein using Protamex was investigated. The Response Surface Methodology was used to evaluat the factors affecting beef hydrolysis based on single factor test. The optimum reaction conditions were as follows:enzyme concentration 2.0%,reaction temperature 54 ℃ ,pH6.4 and ratio of water to beef 5.2∶1,reaction time 6 h.The degree of hydrolysis was 12.75%.

Key concepts: Chemistry, Hydrolysis, Enzymatic hydrolysis, Chromatography, Enzyme, Food science, Biochemistry

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