1.3实验方法 1.3.1燕麦蛋白水解液中成分分析 蛋白质水解度的测定:甲醛滴定法[7] 所谓蛋白质的水解度(Degree of hydrolysis，DH)是指蛋白质中的肽键被水解的百分数，其计算公式为: DH%=h/htot×100% 其中，h即是蛋白质...
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在此最佳条件下，蛋白质的水解度可达31.1%。
Under these conditions the hydrolysis degree could reach 31.1%.
在此条件下水解度的预测值为11．28％，实际测定的水解度值为11．24％。
The predict hydrolysis degree was 11.28% under these conditions and the test hydrolysis degree was 11.24%.
结果表明：在同样时间、加酶量和料液比，微波-酶法耦合水解大豆蛋白的水解度均比常规法高。
The effect of extraction time, enzyme concentration and liquid to solid ratio on the protein hydrolyzed was studied.
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