1.The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.
采用同添加枯草杆菌中酶与木瓜酶的改良酶解技术 ,对鲨鱼肉进行水解。
2.The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中酶、木瓜酶、胃酶、风味、酶菠萝酶以及复合酶对鱿鱼的酶解效果。
3.The Papain is able to decompose protein into amino acid whereas Lipase has high decomposability to fattiness;hence it is helpful for obesity on weight reducing.