对用胰酶水解酪蛋白和蛋黄蛋白制备磷酸肽进行了比较研究。
Comparative study on preparation of phosphopeptide from yolk protein and casein hydrolyzed by trypsin was conducted in this paper.
采用四因素三水平正交实验设计，以DH为指标，对蛋白酶水解酪蛋白的条件进行优化，以获得几种蛋白酶的最佳反应条件。
Taking DH as index, orthogonal design of four factors three levels was taken to optimize the hydrolysis condition of casein with proteases.
我们对富含于乳制品中的酪蛋白，采用碱性蛋白酶进行水解实验。
This paper describes the experiment for hydrolyzing casein, a kind of protein plentiful in dairy products, by using alkaline protease.
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