蚌肉
- 网络Clams
蚌肉-
结果表明，酶解的最适条件为：温度45℃，pH70，时间7h，加酶量22%，在该条件下蚌肉蛋白的水解度可达4356%。
The results showed that the optimum conditions were : temperature 45 ℃, pH7.0 , time 7h , and the amout of enzyme 2.6 % . The degree of hydrolysis was 43.56 % .
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胰蛋白酶对蚌肉蛋白水解条件的研究
Study on the conditions of trypsin hydrolysis of cristaria plicata
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木瓜蛋白酶对蚌肉蛋白质的水解
The Hydrolysis of Freshwater Mussel Protein by Papain
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在三角帆蚌肉和外套膜的含氮成分中，97%以上为蛋白氮，其中大部分为水溶性和碱溶性蛋白，蚌肉中二者的总和占全氯量的90.59%。
Among the nitrogen components of meat and mantle from Hyriopsis cumingii , protein nitrogen reached over 97 % .