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.

• 尽管以血红素作为底物时测定的水解酶的活性是一致,但真菌蛋白酶较之细菌酶制剂而言,所引起的面筋分解程度很小且面团延伸抗力的减少也很小。