the degree of hydrolysis

基本解釋

The degree of hydrolysis is increased with reaction time.
反應(yīng)時(shí)間越長(zhǎng)，蠶絲蛋白水解程度越大。
The degree of hydrolysis was 16.07% and the soluble solids content was 13.8% after hydrolysis.
豆芽乳經(jīng)過雙酶法酶解後，蛋白質(zhì)的水解度達(dá)到了16.07％，酶解産物的可溶性固形物的含量達(dá)到了13.8％。
The wall material of micro-encapsulation peanut powder obtained had a good solubility and flavour through controlling the degree of hydrolysis of peanut protein.
在此水解條件下對(duì)花生蛋白進(jìn)行水解，竝通過控制水解度得到溶解性和風(fēng)味都較好的微膠囊花生粉壁材。