蔗糖酶

Sucrase is found primarily in plants, particularly in the stems and leaves.
麦芽糖酶主要存在于植物中，特别是在茎和叶中。
It breaks down sucrose into glucose and fructose.
它将蔗糖分解为葡萄糖和果糖。
Sucrase activity is often tested in biochemistry labs to study enzyme function.
在生物化学实验室中，通常会测试麦芽糖酶的活性来研究酶的作用。
Diabetics may have difficulty digesting sucrose due to impaired enzyme production.
糖尿病患者可能由于酶产生障碍而难以消化蔗糖。
The presence of sucrase can indicate a high level of sweetness in certain fruits.
某些水果中存在麦芽糖酶，表明其甜度较高。
Sucrase inhibitors are sometimes used in food processing to slow down sugar breakdown.
麦芽糖酶抑制剂有时被用于食品加工以减缓糖的分解速度。
In baking, sucrose hydrolysis by sucrase contributes to browning and caramelization.
在烘焙过程中，麦芽糖酶对蔗糖的水解有助于产生焦糖化现象。
Sucrase-sensitive individuals may experience digestive discomfort after consuming high-sugar foods.
对麦芽糖酶敏感的人在食用高糖食物后可能会感到消化不适。
The enzyme sucrase plays a crucial role in the initial stages of plant carbohydrate digestion.
麦芽糖酶在植物碳水化合物消化的初始阶段起着关键作用。
Some bacteria produce enzymes that mimic sucrase, aiding in the breakdown of complex sugars.
一些细菌产生模仿麦芽糖酶的酶，有助于分解复杂的糖分。