摘要
对目前国内外常用的蛋白质水解度测定方法进行了综述,其中pH-state方法是通过滴定水解过程中释放的质子测定DH;OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。
This paper is a summary based on the current domestic and foreign used methods for measuring the degree of hydrolysis of protein hydrolysates, which pH-state method is used to determine DH （degree of hydrolysis） by protons release of the hydrolysis process in titration; OPA, TNBS and domestic commonly used, such as ninhydrin and formaldehyde are measured by free-amido＇ s response.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期173-176,共4页
Food Research and Development
关键词
蛋白质
水解度
游离氨基
测定
protein
degree of hydrolysis
free amidogen
determination
作者简介
徐英操（1978-），男（汉），助教，研究方向：食品蛋白质及酶水解。
