中文摘要：

研究了超声波处理对酪蛋白-胰蛋白酶体系酶解进程中水解度（DH）、酶解产物中可溶性氮、氨基氮及肽氮含量变化规律的影响.结果表明：超声波处理后,体系水解度及酶解产物中氨基氮含量较对照显著提高（p〈0.05）,但两种超声波处理功率（160 W与400 W）之间无明显差别;400 W超声波处理显著提高了酶解产物中可溶氮含量（p〈0.05）.

英文摘要：

In this paper,we studied the effects of ultrasonic treatment on the degree of hydrolysis（DH ） and the contents of soluble N,amino-N and peptide-N in the hydrolysates in a casein-trypsin system during the enzymatic hydrolysis process.The results showed that the DH and the content of amino-N of the system significantly （p 0.05 ） increased after ultrasonic pretreatment,but had no obvious differences between two ultrasonic powers（160 W and 400 W）;and the content of soluble N in the hydroylasates was significantly improved after 400 W ultrasonic treatment.