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黄原胶对１．３９８中性蛋白酶的热稳定性有一定的保护作用，使含０．４％黄原胶的酶液在５５℃处理２０ｍｉｎ后残留酶活达５０％以上，而对照酶则几乎完全失活
Xanthan gum has certain protective effect on the thermal stability of 1.398 neutral protease, and the enzyme activity of 0.4% xanthan gum after enzymatic treatment at 55 ℃ for 20min is above 50%, while that of control enzyme Almost completely inactivated