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- W2375820113 abstract "Pepsin hydrolysis of whey protein was investigated. In order to find the best condition for enzymatic hydrolysis of whey protein, multiple-factor and multiple-level tests by using uniform design were arranged objectively. The regression equality acquired by DPS had a good fitting with test data. The optimization condition was that hydrolysis temperature was 40.5 ℃, pH was 2.5,the ratio of enzyme and material was 1/25, concentration of material was 5.25﹪, hydrolysis time was 187 min. The resulted hydrolysis degree was 16.98﹪." @default.
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- W2375820113 date "2007-01-01" @default.
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- W2375820113 title "Optimization of Technological Condition on Pepsin Hydrolysis of Whey Protein" @default.
- W2375820113 hasPublicationYear "2007" @default.
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