1) flavourzyme
风味酶
1.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
2.
In order to prepare corn sorber-up peptides with high function and good flavor,an orthogonal experiment and the determination of alcohol dehydrogenase activity were carried out to compare the debittering effects for corn sorber-up peptides by using active carbon,flavourzyme,and β-cyclodextrin,and meanwhile to investigate their influences to the sorber-up function.
为了制备具有高醒酒活性及风味良好的玉米肽功能食品,采用正交实验、体外乙醇脱氢酶活性试验,比较了活性炭吸附法,风味酶酶切法和β-环糊精掩盖法3种脱苦工艺对脱苦效果和醒酒活性的影响,以期获得醒酒活性高、风味口感好的产品。
3.
The optimum reaction conditions for flavourzyme were: pH6.
风味酶水解脱脂鸡蛋蛋黄粉的最适条件为:pH6。
2) flavourease
风味酶
1.
In this study, we supposed that hydrolysis dynamics model controlled by flavourease at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamics model controlled by flavourease at the same temperature.
在假设风味酶恒温控制水解动力学遵循内切酶限制水解动力学历程的前提下,通过实验方法求出了风味酶恒温控制水解动力学模型。
3) flavourzyme
风味蛋白酶
1.
Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
2.
In this paper, the debittering study of cod protein hydrolysates is carried out, and flavourzyme is usedas debittering enzyme.
利用风味蛋白酶进行了鳕鱼蛋白水解产物脱苦的试验研究。
3.
Hydrolyzing protein in beer distiller's grains with flavourzyme Through perpendicular test,the result confirms the best combinatio
研究了风味蛋白酶对啤酒糟中蛋白质的水解条件 ,确定了最佳酶解工艺。
4) food flavor enzyme
食品风味酶
5) Flavorzyme
风味蛋白酶
1.
Study on hydrolytic conditions of rape-seed protein by flavorzyme
风味蛋白酶水解菜籽蛋白条件研究
2.
Step hydrolysis process with Alcalase and Flavorzyme was optimized to get good quality and hemin enriched hydrolysis product.
以静脉采集的抗凝梅花鹿血为材料,考察了蛋白酶种类、酶解条件对鹿血中血红蛋白水解度、氮收率和血红素含量的影响,优化了碱性蛋白酶(Alcalase)和风味蛋白酶(Flavorzyme)的分步酶解工艺,以获得具有良好感官品质和富含血红素的鹿血酶解产品。
6) flavourzyme
复合风味蛋白酶
1.
Study on the flavourzyme hydrolyzed soy bean protein seasoning;
复合风味蛋白酶水解豆粕调味液的研究
2.
Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme
复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
3.
This paper studied the hydrolysis of crab meat by Alcalase and flavourzyme.
研究碱性蛋白酶和复合风味蛋白酶水解螃蟹肉的工艺条件。
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条