STUDY ON HYDROLYSIS OF MACROMOLECULAR GELATIN WITH ENZYMES IN COMBINATION MODE

The enzymatic hydrolysis of macromolecular gelatin with AS1.398 neutral protease, bromelain and their combinations was studied by estimating the molecular weights of their hydrolytic products. It was discovered that the products hydrolyzed by using combination enzymes had lower molecular weight than those obtained by using single ones,and the kind of enzymes, their combination mode and addition sequence are effective ways to control the molecular weights of gelatin hydrolyzates.

作 者： Ya-qin Huang Rui Guan Ming-zhi Huang   作者單位： Insititute of Polymer Science and Engineering, Beijing University of Chemical Technology, Beijing 100029, China  刊 名： 高分子科學（英文版）  ISTIC SCI 英文刊名： CHINESE JOURNAL OF POLYMER SCIENCE  年，卷(期)： 2004 22(6)  分類號：   關鍵詞： Gelatin hydrolyzate   Enzyme   Gelatin  

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