摘要
研究了经高压（100～450MPa）处理后的淀粉对酶水解的敏感性。结果表明：高压处理对淀粉的酶解程度影响不大。
The sensibility of starch treated by high pressure to enzyme hydrolylis was studied inthis paper. The result indicathe that high - pressure - treatment doesn' t affect the degree ofstarch enzyme hydrolysis very much.
出处
《黑龙江商学院学报》
2000年第2期32-34,53,共4页
Journal of Harbin Commercial University(Natural Sciences Edition)
基金
黑龙江省自然科学基金!B9601
关键词
高压
淀粉
酶水解
压力
敏感性
high pressure
starch, enzyme hydrolysis
