The effects of kinds and dosages of proteinase, the reaction temperature, and the reaction time on the hydrolysis were studied and the optimal enzymatic hydrolysis conditions were obtained.
在实验过程中分别对酶用量、反应温度、反应时间等影响酶解的因素进行了研究，确定了酶解的最佳反应条件。
2
The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.
酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。
3
Moreover, the effects of metal ions on the two enzymatic activities were also similar.