水解程度是一个百分比,而不是水解的量有多大。
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.
应用推荐