enzyme deactivation

The soybean as main material was used to manufacture soybean milk by dry method ( choice , peeling , enzyme deactivation , simple grinding , fine grinding , and separation ) .

以优质大豆为主要原料，经干法生产（大豆筛选、脱皮、高温灭酶、粗磨、超细研磨、浆渣分离）制得豆奶；

To compare the enzyme deactivation means and the quality effects , raw oat grains and polished oat grains of the naked oat were treated by normal roasting , infrared roasting , normal steaming , and autoclaving methods separately .

为了比较不同灭酶工艺对裸燕麦酶活性抑制效果和燕麦品质的影响，对裸燕麦和去皮后的燕麦米采取普通烘烤、红外烘烤、常压蒸煮、高压蒸煮灭酶处理。

Within the scopes of pH5 ~ 6 , the flocculation was effective , and the specific activity of enzyme was relatively higher ; rising the temperature was advantage of flocculation , but would result in enzyme deactivation , so the optimum temperature for operation was 20 ℃ .

在pH5～6范围内，絮凝效果好，胰酶比酶活相对较高：升高温度有利于絮凝但会造成酶活损失，故一般选择在20℃左右操作。