In addition, stability and maneuverability immobilization enzyme are prior to free enzyme.

另外，固定化酶与游离酶相比，稳定性和可操作性都有较大的提高。

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Conclusion: the immobilized enzyme has good thermal stability and storage stability compared with free enzyme.

结论：与游离酶相比，固定化酶具有优良的热稳定性和储存稳定性。

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Lactobacillus cell-free enzyme with certain concentration could also improve the pasting properties of corn flour.

乳酸菌胞外酶在一定浓度下也可以改善面粉的糊化性质。

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The function of this enzyme is to hydrolyze triglycerides into free fatty acids, an essential step in the metabolism of fats from consumed food.

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