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[求助]
出所有金幣，求助翻譯一段話
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1、采用酶法水解制備魚水解物，根據(jù)酶解液中游離氨基氮濃度變化進程曲線，比較了Flavourzyme、Alcalase、1398中性蛋白酶這三種酶的水解效果，確定復合風味蛋白酶Flavourzyme為魚下腳料酶解的工藝用酶。 2、在確定酶解工藝用酶的基礎(chǔ)上，應用四因子二次回歸正交旋轉(zhuǎn)實驗設(shè)計，以水解度為指標，深入考察酶用量，pH，溫度，時間對水解工藝的影響，并建立了相應的工藝調(diào)控數(shù)學模型。由模型的方差分析及F檢驗，確定四因素對水解度影響程度的大小。 3、對模型進一步進行嶺脊分析，得出最佳酶水解工藝條件。 4、通過正交實驗法，驗證了最佳工藝條件下的酶解度，深入考察了酶用量，pH，溫度，時間對水解工藝的影響，得出以下結(jié)論：水解工藝的最適pH為 7.0，水解適宜溫度為54℃，酶用量和時間對水解度的影響呈正相關(guān)。 |
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2樓2010-04-30 16:45:11
3樓2010-04-30 17:46:30
【答案】應助回帖
★ ★ ★ ★ ★
sirljz(金幣+5):謝謝交流 2010-04-30 22:07
sirljz(金幣+5):謝謝交流 2010-04-30 22:07
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1.Prepared by enzymatic hydrolysis of fish hydrolysates, according hydrolyzate concentration of free amino nitrogen in the process of curve,Compared the enzyme hydrolysis effect of Flavourzyme, Alcalase, 1398 the neutral protease,determine flavourzyme Flavourzyme as fish scraps feed enzyme hydrolysis process. 2.Based on the determined enzyme of the enzyme of hydrolysis process,Applicate the four-factor quadratic regression orthogonal rotation experimental design, degree of hydrolysis as an index,In-depth study enzyme dosage, pH, temperature, time of hydrolysis,And creat the corresponding mathematical model of process control,By the model analysis of variance and F test, make sure the impact of four factors on the degree of hydrolysis. 3.the further ridge analysis showed that the optimum conditions for enzymatic hydrolysis. 4.By orthogonal experimental design to verify the optimum conditions of hydrolysis degree,In-depth study of the enzyme dosage, pH, temperature and time on the impact of hydrolysis,Draw the following conclusions: The optimal hydrolysis pH 7.0, optimum temperature for hydrolysis of 54 ℃, enzyme dosage and time on hydrolysis degree of positive correlation. |
4樓2010-04-30 18:01:11
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