The optimal conditions of Alacals 2.4 L and Flavourzyme tohydrolyze the protein are (1:1, w/w):the quantity of enzyme is 0.1%, pH5.5, hydrolysistime 3 hours, hydrolysis temperature 55℃, mung bean to water is 1:8.
使用碱性蛋白酶和风味蛋白酶复合酶系(1：1，w／w)酶解赤豆蛋白，其最佳酶解工艺条件是：加酶量0.1％，pH5.5，酶解时间3h，水解温度55℃，底物浓度1：8。
参考来源 - 酶法制备全赤豆饮料的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The complex of flavourzyme and neutral protease was used to hydrolyze protein from camellia pollen to obtain bioactive peptides.
茶花花粉蛋白经过风味酶（外切酶）和中性蛋白酶（内切酶）组成的复合酶水解得到活性肽。
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
Modified effects of flavourzyme on 7s globulin extracted from soybean separated protein and functionality of modified and unmodified 7s globulin were studied.
以大豆分离蛋白为原料提取7 S球蛋白，研究了风味复合蛋白酶对大豆7 S球蛋白的改性作用，并且评价了7s球蛋白改性前后的功能性质。
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