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- 酵母蛋白酶Ayeast proteinase A
- 啤酒泡沫阳性蛋白的电泳分离及其与酵母蛋白酶A的关系Separation of Active-proteins in Beer Foam by Electrophoresis and Relationship Between Yeast Proteinase A and Foam Proteins
- 其中以蛋白质为底物时的酶活性测定方法方便快捷,但是当酵母蛋白酶A酶活性较低时,产物采用紫外吸收法以及Lowry法的检测灵敏度都比较低。Three detecting methods in yeast proteinase A (PrA) assay including UV absorbance, Lowry method and modified Bradford method were compared when using casein or hemoglobin as substrates.
- 摘要简要介绍了纯生啤酒泡沫稳定性的主要影响因素?泡沫阳性蛋白和酵母蛋白酶A对啤酒泡沫的影响及影响机理，并简要介绍了改善纯生啤酒泡沫的主要策略。The main factors including foam-positive proteins and yeast proteinase A that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced, then the strategy for foam improvement are indicated in this paper.
- 蛋白酶Aprotease A
- 酵母蛋白酶endotrypsin
- 酵母蛋白酶BYeast proteinase B
- 面包酵母蛋白酶Baker's yeast proteinase
- 妊娠相关血浆蛋白酶APregnancy associated plasma protein- A
- 啤酒酵母蛋白酶Brewer's yeast proteinase
- 保护蛋白／组织蛋白酶AProtective protein/cathepsin A (PPCA)
- 酵母铁yeast iron
- 酵母锰yeast manganese
- 酵母大小yeast celluar size
- A股市场A share market
- 酵母组成yeast complex
- A亚群Subgroup A
- 排放酵母yeast discharge
- 齐次A子模homogeneous A-submodule
- 酵母味素yeast extraction
