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baiyaxiang(金币+20, 翻译EPI+1): 2011-01-20 08:52:12
这样吧，LZ参考下，不专业了
This may be due to the existence of thermally sensitive active protein, which is part of shrimp protein and is prone to decomposition and denaturation under high temperature, thus losing activity. Among the three drying processes, oven-drying uses a comparatively higher temperature, which causes the protein to decompose and denature, resulting in a decrease in overall protein amount; for FD process, on the other hand, because a comparatively lower temperature is used, decomposition and denaturation dose not occur, so FD dried shrimps contain a higher amount of protein than oven-dried shrimps. |
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