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- W2377289990 abstract "In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment. Conditions of enzymatic reaction were determined and optimized. The four factors (temperature,pH,substrate concentration and rate of enzyme to substrate ) and three levels response surface methods(RSM)test were designed. It was found that the optimum condition was temperature 41 ℃,pH 2.00,substrate concentration 2 % and rate of enzyme to substrate 1 500 U/g. Under the conditions, DH was 9.4 % ." @default.
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- W2377289990 date "2006-01-01" @default.
- W2377289990 modified "2023-09-28" @default.
- W2377289990 title "STUDY ON PREPARATION OF WHEAT PEPTIDES FROM ENZYME-HYDROLYZED WHEAT PROTEIN" @default.
- W2377289990 hasPublicationYear "2006" @default.
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