技术文摘 关键词:鸡肉,胰蛋白酶,吸附,水解度,氨基态氮 [gap=1245]Key words：chicken；trypsin；adsorption；hydrolysis degree；amino nitrogen
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degree of hydrolysis 水解度 ; 蛋白质水解度 ; 以水解度蛋白质水解度 ; 物水解度
hydrolysis degree of protein 蛋白质水解度
hydrolysis of degree 下水解度
Conclusion Under these conditions,the hydrolysis degree of the produced protein hydrolysis liquid of chicken reached 51%-54% and it had full-bodied chicken fragrance and no bitterness.
结论在该条件下,鸡肉水解蛋白液的水解度达51%～54%,且鸡香浓郁、无苦味。
参考来源 - 复合酶水解鸡肉工艺条件的优化·2,447,543篇论文数据，部分数据来源于NoteExpress
Under these conditions the hydrolysis degree could reach 31.1%.
在此最佳条件下，蛋白质的水解度可达31.1%。
The predict hydrolysis degree was 11.28% under these conditions and the test hydrolysis degree was 11.24%.
在此条件下水解度的预测值为11．28％，实际测定的水解度值为11．24％。
The preparation of gelatin hydrolyzed with AS1. 398 neutral protease at different temperatures. The hydrolysis degree was tested by means of formaldehyde titration.
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。
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