蛋白质水解

金华火腿工艺过程蛋白质水解及其相关性研究

Correlation Study Between Proteolysis and Processing of Jinhua Ham

Fbox蛋白是一类含有Fbox基序（motif），在泛素介导的蛋白质水解过程中具有底物识别特性的蛋白质家族。

F box protein is an expanding family of eukaryotic protein characterized by an F box motif which has specificity of substrate recognition in the ubiquitin mediated proteolysis .

双核和多核金属配合物促进DNA和蛋白质水解在生物技术和生物医药领域具有重要意义。

DNA and protein hydrolysis promoted by di - and multi-nuclear metal complexes is of increasing importance in biotechnology and medicine .

蛋白水解酶（protease）是催化多肽或蛋白质水解的酶的统称，简称蛋白酶。

Proteases are the enzymes that hydrolyze proteins or peptides .

蛋白质水解速率和水解程度不仅依赖于酸或酶的浓度和水解时间，而且依赖于pH值和温度。

The rate and extent of protein hydrolysis depend not only on the concentration of acid or enzyme and hydrolysis time but also on the pH value and temperature .

用柔软剂、蛋白质水解液和改性2D树脂处理Tencel/真丝交织物，用原纤化等级评价纤维水洗后表面原纤化的程度。

Softening agent , proteolytic liquid and modified DMDHEU were used to treat Tencel / real silk fabric and the fibrillating level on the fibre surface of the treated fabric was evaluated .

蛋白质水解率达到25%，平均肽链长度为4.0。制得大豆肽粗蛋白质含量66.83%（DM）。

Degree of hydrolysis ( DH ) could reach to 25 % and average peptide link length ( APLL ) was 4.0.The crude protein concentration of the peptide powder was 66.83 % ( based on DM ) .

木瓜蛋白酶酶解的最佳酶解条件为：加酶量为3.0%，温度为65℃，pH为7.0，时间为4h，蛋白质水解度为85.3%。

The optimal enzymatic hydrolyzing conditions for papain were E / S 3.0 % , temperature 65 ℃, pH value 7.0 , and 4 hours . The highest degree of protein hydrolysis was 91.3 % and 85.3 % for neutral protease and papain , respectively .

在适宜的条件下，蚕蛹蛋白质水解20min，氨基氮的积累率达到54.8%；

Under suitable conditions , the yield of amino nitrogen has reached to 54.8 % within 20 min , and the microwave energy has been effectively transformed to chemical energy .

整个培菌过程的生化变化是，部分蛋白质水解成可溶性蛋白质。对M-16进行最佳培菌条件的探索。

The whole process of biochemical changes in the Culture is part of the protein hydrolysis into soluble protein.M-16 carried out on the best conditions for bacteria culture to explore .

进行了牡蛎肉水解后加糖进行Maillard反应的风味改进试验，并根据感官评定结果，优化了牡蛎蛋白质水解度、糖类和Maillard反应的其他条件。

Maillard reaction was used to improve the flavor of the flavor product from oyster . Basing on the sensory evaluation , the conditions of Maillard reaction including degree of hydrolyzation of oyster protein , sugars for the reaction and other conditions , were optimized .

通过测定水解产物游离氨基酸（FAA）含量，比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响，实验发现较佳的水解条件为：接种量0.5%，pH6，发酵2d。

The effect of inoculating size , pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid ( FAA ) content . The optimal Inoculating size , pH value and the fermentation time were 0.5 % , 6 and 2d , respectively .

木瓜蛋白酶作用于林蛙油蛋白质水解功能特性的研究

Study on Hydrolyzed Functional Properties of Oviductus Ranae Protein with Papain

强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响

Effect of intensifying high temperature ripening on proteolysis in dry-cured ham

蛋白质水解阶段对氨基酸组成分析的影响

Effects of Hydrolysis on Amino Acid Composition Analysis of Proteins

乳蛋白质水解液脱苦方法研究

Studies on the removing bitterness from milk protein enzymes hydrolysate

无花果蛋白酶对不同蛋白质水解能力的研究

A study on the hydrolysis ability of fig proteolytic enzyme to different proteins

蛋白质水解法制取谷氨酸的工艺研究

Study on preparation of glutaminic acid by protein hydrolysis

干酪制造和成熟过程中的蛋白质水解

Protein Hydrolysis in the Production and Aging of Cheese

蛋白质水解为氨基酸是蛋白质类物质厌氧处理的限速步骤；

Hydrolysis to amino acid was a rate-limiting step for protein anaerobic degradation ;

高变性豆粕中蛋白质水解特性的研究

Study on the hydrolysis character of the protein in the highly denatured soybean meal

本文对家兔心肌自溶时的蛋白质水解和氨基酸代谢进行了研究。

Proteolysis and amino acid metabolism in autolyzing rabbit left ventricular myocardium were studied .

目的研究提高大豆蛋白质水解度的方法。

Objective To study the method of raised degree of hydrolysis of soybean protein .

以牛骨蛋白质水解液为原料制备肉味香精的工艺研究

Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid

玉米种皮中蛋白质水解特性的研究

Hydrolysis Character of Protein in Corn Bran

在应激病人中，糖皮质激素和各种前炎症因子是肌肉蛋白质水解的重要调节因素。

Glucocorticoids and various proinflammatory cytokines are important regulators of muscle proteolysis in stressed patients .

微波辅助蛋白质水解研究进展

A Brief Review of Microwave-Assisted Protein Hydrolysis

通过缩氨键的分裂把蛋白质水解为缩氨酸和氨基酸的过程。

The hydrolysis of proteins into peptides and amino acids by cleavage of their peptide bonds .

外加酶提高发酵豆粕蛋白质水解度的研究

Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of fermented soybean meal

无盐鱼蛋白质水解物的制备

Preparation of salt-free fish protein hydrolysates