摘要
本文以豆粕为原料 ,进行了酸法水解制备氨基酸的研究 ,试验了酸浓度、水解时间和温度对α─氨基氮含量的影响 ,得到了较佳的水解工艺条件。当水解温度90℃ ,酸浓度为9 % ,水解时间24─30小时 ,α─氨基氮含量可达到1.22g/100ml以上。
This paper makes a study of the conditions for producing amino acid by hydrolyzing defatted soybean with hydrochloric acid and examines the effect of such factors as HCl concentration,time and temperature on the α_amino nitrogen of produced. Under the best hydrolysis conditions, i.e. the HC1 concentration 9%, temperature 90℃, time 24_30hrs, α_amino nitrogen produced can reach more than 1.22g/100ml.
出处
《江南学院学报》
2000年第4期86-88,共3页
Journal of Jiangnan College
关键词
豆粕
水解植物蛋白
Α-氨基氮
酸法水解
defatted soybean
hydrolytic vegetable protein
α_amino nitrogen
