Study on the application of protease enzyme in food industry
but during this period the enzymes The vitality of the enzyme is also changing, and the enzymatic hydrolysis of endogenous proteases is far from enough. Protease enzyme can also improve various nutritional indicators in meat food, which is beneficial to the development of meat food deep processing industry. Studies have found that an appropriate amount of trypsin can promote the hydrolysis of proteins in meat and increase flavor substances such as small amino acid peptides.
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