The deeper the degree of hydrolysis was, the better the solubility and stability of protein hydrolysate was.
水解程度越深，热变性乳清蛋白的水解产物的溶解性越高，其稳定性越好。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
当水解程度在20%左右时，其水解产物的发泡力和泡沫稳定性为最佳。
The results showed that the adsorption ability of microporous starch was increased rapidly as the degree of hydrolysis increased, but decreased slightly later.
结果表明，随着水解率的提高，微孔淀粉吸附能力快速上升，但达到最高点后略有下降。
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