The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
The extraction process of protein from tea by protease and the functional properties of the protein were investigated.
利用复合蛋白酶提取茶叶中的蛋白质,并对其蛋白质功能特性进行测定。
Glu thalli in the production of MSG, having been treated with thin acid, was hydrolyzed by protease to obtain amino acid hydrolysate.
以味精生产中的废弃物——谷氨酸菌体蛋白为原料,经过稀酸预处理后,用蛋白酶水解获得复合氨基酸水解液。
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