风味蛋白酶 Flavourzyme
Inordertoestablishtheprocessofthe controlled-complicated enzymes hydrolysis,first the optimum conditions of papain, flavorease and complicated enzymes were established by orthogonal trial with the constant time of 2 hours, secondly, the obtained hydrolysates by them at varying hydrolysis time were studied.
在木瓜蛋白酶、风味酶等复合酶控制水解过程中，首先采用正交试验确立了水解时间为120min时酶对青鳞鱼蛋白质的最适水解条件。 其次，研究了以水解时间为变量因子的三种酶的水解产物。
参考来源 - 采用复合酶控制水解青鳞鱼蛋白的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
茶花花粉蛋白经过风味酶（外切酶）和中性蛋白酶（内切酶）组成的复合酶水解得到活性肽。
The complex of flavourzyme and neutral protease was used to hydrolyze protein from camellia pollen to obtain bioactive peptides.
酶解液分别采用酵母发酵、风味酶处理、粉末活性炭吸附、海藻糖处理进行初步脱色脱苦除腥研究。
Then the optimum materials of decoloring and removing bitterness and fishy smell from enzymed liquid of tilapia meat were selected from yeast powder, flavourease, active carbon and fucose.
但是，很遗憾的说，有一部分很昂贵的食品是依靠酶和细菌的作用，使它产生那些特殊的风味，而冷藏会阻碍这些反应的发生。
Unfortunately, some of the most luxurious foods rely for flavour on the very enzymatic and bacterial processes that the chilling prevents.
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