此时谷朊粉乳化活性为84.9%，乳化稳定性为85.7%，比酶解前谷朊粉乳化性有明显提高。

The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.

youdao

此时谷朊粉乳化活性为84.9%，乳化稳定性为85.7%，比酶解前谷朊粉乳化性有明显提高。

The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.

youdao