求翻译：本课题试验研究以鸡胸肉为原料，以水解度为指标，比较各种酶在各自最适条件下的水解效果，结果得出碱性蛋白酶和风味蛋白酶的水解效果较佳。是什么意思？

Experimental study of the subject of raw chicken breast, as an indicator of the degree of hydrolysis, comparison of different enzyme hydrolysis effect in their respective optimal conditions, results obtained hydrolysis of alkaline protease and flavourzyme better.

This pilot study subjects to chicken breast meat as a raw material in order to water solubility for the indicators to compare various enzymes in their respective are hydrolyzed effects of alkaline protease results and flavor of the protease hydrolysis effects better.

This topic experimental study take the chicken breast meat as a raw material, take the degree of hydrolysis as the target, compared with each kind of enzyme under each one most suitable condition hydrolisis effect, finally obtains the alkalinity proteinase and the flavor proteinase hydrolisis effect

Experimental study on this subject to chicken breast as raw material, degree of hydrolysis for indicators, comparison of various enzyme hydrolysis under optimum conditions, results of alkaline protease and protease hydrolysis of flavor better.

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