TLCK does not react with zymogens or in active protease-inhibitor complexes. 不与酶原或活性蛋白酶抑制剂复合物反应。
The amylase-starch complexes increased more dramatically than wheat starch subjected to autoclaving-cooling cycles. 中筋面粉的直链淀粉复合物均随著加热冷却循环而增加,变化幅度上以中筋面粉高于澄粉。