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- W2393204082 abstract "The solubility,heat stability,and nutrition properties of bitter peptides were improved after enzymatic hydrolysis by proteinase. However,a large amount of bitter peptides were formed during the processing. Corn peptides purified by active carbon were used in the study. The experiment results indicated that active carbon absorption could get a good purification. Single factor experiment and response surface methodology were employed to optimize its debittering. The optimal condition was as follows: pH was 3. 5,the absorption temperature was 29. 5℃,the active carbon content was 1 ∶ 12( m ∶ v) the absorption time was 2. 0h and OD220/OD280 was 37. 90. Molecular weight of corn peptides distribution was analyzed by HPLC. The experimental results of HPLC showed that,the molecular weight of Corn peptides mainly distributed between 1356. 594 Da ~ 3207. 308 Da. The result of amino acid analysis showed that Leucine content was the highest and Alanine was the next." @default.
- W2393204082 created "2016-06-24" @default.
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- W2393204082 date "2014-01-01" @default.
- W2393204082 modified "2023-09-23" @default.
- W2393204082 title "Study on debittering of corn sober peptides and its characteristics" @default.
- W2393204082 hasPublicationYear "2014" @default.
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