Research on Bone Protein's Enzymatic Hydrosis and Separation of Flavor Peptides
Cai Li-hua;Ma Mei-hu
1.College of Food Science and Technology, Hunan Agricultural University,Changsha 410128,China; 2.College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070,China
Abstract：This article introduced the way of selecting appropriate enzyme and factors which work on enzymatic hydrolysis such as pretreatment, temperature, time, pH and so on. The mechanism about how the bitter-peptides were produced was mentioned. It also introduced some methods about how to separate and purified peptides compound and how to analyse the quality and structure of peptide by MS.
蔡丽华；马美湖. 骨蛋白酶解及风味肽分离现代技术研究进展[J]. 肉类研究, 2008, 22(6): 57-61.
Cai Li-hua;Ma Mei-hu. Research on Bone Protein's Enzymatic Hydrosis and Separation of Flavor Peptides. Meat Research, 2008, 22(6): 57-61.
2008, Vol. 22 
