随着乳糖浓度的增高，水解程度也有所提高。
And with the increasing of lactase concentration, the extent of hydrolyzation is increased.
之后，随着水解程度的增加，其黑色素生成抑制率反而下降。
Then, the inhibition ratio of the formation of the black pigment was reduced with the increase of the hydrolytic degree of silk fibroin peptide.
当水解程度在20%左右时，其水解产物的发泡力和泡沫稳定性为最佳。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
结果发现，温度对丝素的水解程度影响最大，时间其次，浓度的影响最小；
The result showed that temperature had the most greatly influence to the hydrolytic degree of silk fibroin peptide, second factor was time, the concentration had the least influence.
水解程度越深，热变性乳清蛋白的水解产物的溶解性越高，其稳定性越好。
The deeper the degree of hydrolysis was, the better the solubility and stability of protein hydrolysate was.
本实验应用凝胶色谱法研究了蛋清蛋白水解物的水解程度与分子量的关系。
This experiment aimed to study the relationship between DH and MW of the hydrolysates of egg white by gel chromatography.
在不同的温度下，用as1.398中性蛋白酶制备水解明胶，甲醛滴定法测定明胶的水解程度。
The preparation of gelatin hydrolyzed with AS1. 398 neutral protease at different temperatures. The hydrolysis degree was tested by means of formaldehyde titration.
蛋白质水解物的功能性质与水解物的分子量相关可通过控制水解程度来得到理想性质的蛋白水解物。
The properties of hydrolysates are related to their molecular weight (MW). The hydrolysates with desired properties can be made by controlling deg ree of hydrolysis (DH).
用测定纤维上含氮量和染色后K/S值来反映苎麻的改性程度和纤维改性剂CM在磁性介质中的水解程度。
Testing of nitrogen content and evaluation of after-dyeing K/S value are used to determine the modification degree of ramie fabric and the hydrolysis of CM in alkali bath.
研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。
Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied.
本文探讨了FDNB、紫外分光光度法、甲醛反应滴定法、粘度法测定明胶水解程度的可能性，并对他们作了一定的研究。
In this paper, FDNB method, UV-spectrophotometry, Formaldehyde reaction-titration method and Viscometry were tried to use in measuring the gelatin hydrolysis degree in the process of the reaction.
研究了碱性蛋白酶水解啤酒糟中蛋白质时PH、温度、固液比、时间和加酶量对水解程度的影响，确定了最佳的影响因素。
This paper researched the effects of PH, temperature, the proportion of solid to liquid(5%), time and enzyme concentration on the hydrolysis when Brewer's spent grains(BSG)was hydrolyzed with protmex.
研究了乙酰乙酸乙酯（AA）不同程度的水解对B-Z振荡反应的影响。
The influence of the hydrolysis of acetacetic ether (AA) on B-Z oscillating reaction is studied.
其次，尝试使用工业明胶为原材料，以磷酸为催化剂，探讨最佳的水解条件，控制反应程度。
Second, try to use industry gelatin as the raw materials, with phosphoric acid as the catalyst to explorer the best hydrolysis conditions, to control the degree of the reaction.
且土壤有机质、全氮、酸水解性总氮、氨基酸态氮和碱解氮含量按照石漠化程度的由轻度到极强度而呈递减趋势，但土壤其他氮素含量并未表现相同的变异规律。
Compared with Karst no-Rocky Desertification soil, the content of soil Organic Matter and Nitrogen in various degrees of Karst Rocky Desertification shows a tendency to drop suddenly.
膦亚胺中间体形成之后，向不同方向转化（酰基迁移后水解或者直接水解）的难易程度决定了最终产物的组成。
After the formation of iminophosphorane intermediate, competition between acyl transfer followed by hydrolysis and direct hydrolysis determined different product distributions.
EGI对于不溶性纤维素底物的水解能力主要取决于酶在底物上的吸附程度。
Hydrosis of insoluble cellulose by EGI mainly lied on the adsorption of enzyme on substrates.
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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