| 螺旋藻酶促水解提取营养成分的研究 |
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| 引用本文： | 刘卫民,杨荣枝.螺旋藻酶促水解提取营养成分的研究[J].福州大学学报(自然科学版),1999,27(1):114-117. |
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| 作者姓名： | 刘卫民 杨荣枝 |
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| 作者单位： | 福州大学侨兴轻工学院(刘卫民)，福州市琅岐镇人民政府基地办(杨荣枝) |
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| 摘 要： | 研究了在４种ｐＨ值环境中对螺旋藻细胞酶促水解的结果．以水解液中的水溶性蛋白质含量和全氮量为指标，初步确定了酶促水解提取螺旋藻细胞内营养物质的适宜的工艺条件，包括使用的酶制剂、加酶量、ｐＨ值、加热温度和作用时间等
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| 关 键 词： | 螺旋藻 酶促水解 水溶性蛋白质 |
A Study on the Enzymatic Hydrolization of the Spirulina Maxima for the Nutritious Components |
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| Liu Weimin,Yang Rongzhi.A Study on the Enzymatic Hydrolization of the Spirulina Maxima for the Nutritious Components[J].Journal of Fuzhou University(Natural Science Edition),1999,27(1):114-117. |
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| Authors: | Liu Weimin Yang Rongzhi |
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| Institution: | 2 ( 1College of Qiaoxin Light Industry, Fuzhou University, Fuzhou, 350002) ( 2Office of Foodstuff Basis of Langqi Town, Fuzhou, Fujian, 350017) |
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| Abstract: | The experiment mainly researched the effects of enzymatic hydrolization of the spirulina maxima in the different environments of pH value, in comparison with the data of the protein content and of the whole nitrogen content. The condition of hydrolysing spirulina maxima to get resoluble proteins had been decided. |
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| Keywords: | spirulina maxima enzymatic hydrolization resoluble proteins |
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