Which of the following is not involved in enzymatic browning? ( )
A. phenolics as reactants
B. oxidation reactions
C. reducing sugars
D. oxygen as a reactant
一般认为与果蔬质地直接有关的酶是( )
A. 蛋白酶
B. 脂肪氧化酶
C. 果胶酶
D. 多酚氧化酶
Which of following is not the method of immobilizing enzyme ( )
A. adsorption
B. dissolve
C. carrier retention
D. encapsulation
生大豆含有对人体不利的物质,主要是由于大豆含( )才有毒。
A. 有毒氨基酸及其衍生物
B. 淀粉酶抑制剂
C. 胰蛋白酶抑制剂
D. 氰化物