Flavourzyme was found as the best protease by comparing the relation between the degree of hydrolysis and emulsiability.

• 在蛋白酶最适水解条件下,比较谷朊粉的水解度与水解时间、乳化性能的关系,筛选出风味酶为谷朊粉最佳水解蛋白酶。