Liu Zhen-chun
Abstract
The hydrolyzation on corn germ protein with papain was studied.The effects of temperature,pH, and time on degree of hydrolysis were analyzed.The optimum hydrolysis conditions were determined: 60℃,pH 7.0, 4 000 U/g,90 min.In these conditions the degree of hydrolysis is 14.60%,and the hydrolysis product is not bitter.
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The hydrolyzation on corn germ protein with papain was studied.The effects of temperature,pH, and time on degree of hydrolysis were analyzed.The optimum hydrolysis conditions were determined: 60℃,pH 7.0, 4 000 U/g,90 min.In these conditions the degree of hydrolysis is 14.60%,and the hydrolysis product is not bitter.
Key concepts: Papain, Hydrolysis, Chemistry, Enzymatic hydrolysis, Germ, Chromatography, Wheat germ, Biochemistry