并对酸解产物进行氨基酸分析和脱盐。
The hydrolysate was desalted and the amino acid content was also obtained.
酸解产物清除DPPH自由基的能力和对猪油的抗氧化作用均有明显提高。
The scavenging capacities on DPPH radical and antioxidative activities to lard oil of the acidolysis products were improved obviously.
以盐酸为催化剂，对蜂胶黄酮苷进行酸解实验，并测定了酸解产物的抗氧化性能。
The flavone glycosides in propolis were hydrolyzed by hydrochloric acid, and the antioxidation of its acidolysis products were determined.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
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