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目的 :对盐酸水解大豆饼粕制备复合氨基酸的工艺条件进行优选。方法 :采用正交试验方法。结果 :当酸料比为 3∶1,盐酸浓度为 6mol/L ,水解时间为 10h ,可以得到最佳的水解效果。结论 :优选盐酸水解条件 ,可以从大豆食饼粕得到较高收率的复合氨基酸
OBJECTIVE: To optimize the process conditions for preparing compound amino acids by hydrolyzing soybean cake with hydrochloric acid. Methods: Orthogonal test method. Results: When the ratio of acid to material was 3:1, the concentration of hydrochloric acid was 6mol / L and the hydrolysis time was 10h, the best hydrolysis effect was obtained. CONCLUSIONS: Hydrochloric acid hydrolysis conditions are optimized to obtain higher yields of compound amino acids from soybean meal