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.
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.
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).
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).
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