The step hydrolysis parameters of alcalase and flavorzyme were studied, using defatted rapeseed meal as materials.
以脱脂菜籽粕为原料，对碱性蛋白酶和风味蛋白酶分步水解其中的蛋白质进行了研究。
Trypsin and flavorzyme were regarded as the compound enzyme in comparison with hydrolysis rate and bitterness value of other proteinase.
通过对蛋白酶水解度和苦味值的比较，确定了胰蛋白酶和复合风味蛋白酶作为复配酶。
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