Method With the hydrolysis degree of protein,chicken aroma and bitterness of hydrolysate as indexes,the hydrolysis effects of P+N compound enzyme,trypsinase,Alcalase,papain and refined neutral protease under each suitable condition on chicken were compared.
方法以蛋白水解度、水解液的鸡香和苦味为指标,比较P+N复合酶、胰蛋白酶、Alcalase、木瓜蛋白酶和精制中性蛋白酶在各自适宜条件下对鸡肉的水解效果。
The inhibitory effect of complex enzymes on the growth of Salmonella typhimurium 0013 was studied. The optimal composition of complex enzymes was considered as 0.03%(w/w) of lysozyme,0.03%(w/w) of β-mannanase,0.02%(w/w) of β-1,3-glucanase and 0.01%(w/w) of neutral protease.
通过研究复合酶对鼠伤寒沙门氏菌S0013(Salmonella typhimurium0013)的杀菌效果,筛选出最佳的复合杀菌酶配方,即溶菌酶0.03%,β-甘露聚糖酶0.03%,-β1,3-葡聚糖酶0.02%,中性蛋白酶0.01%。