Despite equal hydrr1as activities with hemoglobin as a test substrate, a fungal proteinase degrades gluten to a lesser extent and consequently causes a smaller decrease in dough resistance to extension in comparison to a bacterial enzyme preparation.
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美
- 盡管以血紅素作為底物時(shí)測定的水解酶的活性是一致,但真菌蛋白酶較之細菌酶制劑而言,所引起的面筋分解程度很小且面團延伸抗力的減少也很小。