Mutation breeding of brewing yeast with lower-level protease A and pilot scale fermentation;

Purification and Characters of Protease A Inhibitor from Potato;

The results showed that there were four enzymes(trypsase,papain,protease A,protease M,peptidase R) that can hydrolyze the milk protein into hydrolysates.

Studies on the Inhibitors of Yeast Proteinase A;

The main factors including foam-positive proteins and yeast proteinase A that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced,then the strategy for foam improvement are indicated in this paper.

There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast.

Second,damage can be attributed to an imbalance in the endogenous protease/antiprotease equilibrium,promoting tissue hydrolysis that leads to alveolar septal rupture by digestion of septal matrix proteins.

Optimization of technology parameters of trypsinase directly hydrolyzed milk;

Modification of soy whey protein by trypsinase;

Technological conditions for the preparation of holothurian peptides by trypsinase;

Study on relativity of psychrotrophic bacteria count and extracellular proteinase activity in raw milk;

Studies on the preparation of mucor proteinase by solid state fermentation;

Texture properties of soymilk coagulated by an alkaling proteinase-Alcalase;

Dynamics model of controlled hydrolysis of proteins from cod skin collagen by trypsin;

Enzymatic hydrolysis of corn germ protein with trypsin;

The rough isolation of the bioactive peptides obtained from the casein hydrolyzed by trypsin;