同时，还对泡持性与Z4蛋白质的关系进行了探讨。
Besides, this article is also involved in the relationship between form-stability and Z4 protein.
酵母中蛋白酶A的释放对纯生啤酒的泡持性有不良影响。
There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast.
纯生啤酒泡持性的衰减主要是由成品啤酒中残留的活性蛋白酶A造成的。
The decline is mainly caused by the remaining active PrA in finished beer.
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