Enzymatic breaking-extraction and characterization of protein from rape bee pollen

Authors

WANG Ling-bo, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
ZHU Song, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
CHEN Shang-wei, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China

Abstract

The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5

Publication Date

6-28-2020

First Page

151

Last Page

156

DOI

10.13652/j.issn.1003-5788.2020.06.027

Recommended Citation

Ling-bo, WANG; Song, ZHU; and Shang-wei, CHEN (2020) "Enzymatic breaking-extraction and characterization of protein from rape bee pollen," Food and Machinery: Vol. 36: Iss. 6, Article 27.
DOI: 10.13652/j.issn.1003-5788.2020.06.027
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/27

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