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- casein dyspepton [医] 乳胨
- The curds contain casein, fat and minerals. 凝乳中有酪蛋白、脂肪和矿物质。
- Soybean Casein Digest Medium under Sterility Tests<71>. 按照无菌试验里的方法进行配制。
- And fine silky feel.Especially for casein finished leather uppers. 手擦无色亮剂;带有自然光泽;并有细致手感.;适用于各种皮料上
- The molecules that make up Casein and cream reflect light. 构成干酪素和奶酪的分子反射光线。
- But where carmine is probably good for you, I don't think casein is. 但是，在胭脂可能是对你有好处，我不认为是酪蛋白。
- This paper studied the modification of casein by different monomers and ratios. 本文选用不同的单体及配比对酪素进行了改性。
- The preparation of adhesive to be used for high speed machinery labeling with yak milk casein was introduced. 介绍一种用牦牛奶系干酪素制备啤酒瓶高速机械贴标粘合剂的方法。
- A number of minerals are bound within the casein micelle structure, the most important of which is calcium, without which the micelles dissociate. 胶束内结合了一定量的矿物质,量主要的是钙,没有钙胶团就会分解。
- Value in parenthesis means the relative percentage of tyrosine released as compared woith casein. 3括号中之数值为酪蛋白比较之相对酪胺酸释出百分比。
- The nature of the association between colloidal calcium phosphate and casein is not clear. 但人们对磷酸钙胶体和酪蛋白间的这种联系的本质还不清楚。
- Milk proteins are classified into two major types, casein and whey protein, both of which are heterogeneous. 乳蛋白质主要分为两类：酪蛋白和乳清蛋白,它们都是混合物。
- The preparation methods of pigment pastes containing no casein are introduced in this paper. 本文主要介绍了无酪素颜料膏的实验方法。
- Ttyptone is a pancreastic digest digest of casein, used in prepairing microbilogical culture media. 性状：白色或米黄色结晶性粉末。溶于水，不溶于乙醇、油、仿和乙醚。本品系以酪蛋白为原料，经胰酶消化而成，用于微生物培养基的配制。
- Organoleptic fining to soften rough edges is usually done with egg whites, isinglass, gelatine, or casein. 感官罚软化粗糙边缘通常做蛋白、明胶、明胶或干酪素。
- Ovalbumin, which is the chief ingredient of egg white, and casein, the major protein in milk, are two common examples. 卵清蛋白（卵白的主要成分）和酪素（牛奶中主要的蛋白质）是两个普通的例子。
- Casein of dairy is the important sources of those peptides and can release them during gastronintestinal digestion, or enzyme proteolysis. 摘要酪蛋白是生物活性肽的重要来源，可以通过体内的胃肠消化和食品加工过程中的酶解将其释放出来。
- Any of a group of proteins,such as casein,containing chemically bound phosphoric acid. 磷蛋白，磷朊一组蛋白质中的任一个，如酪蛋白，化学上含有稳定的磷酸。
- Colloidal potassium and sodium are bound to the negatively charged organic phosphate and carboxylic groups of casein. 胶体态的钾和钠离子式与电负性的面机磷酸盐或酪蛋白的羰酸结合
- The casein micelle is important industrially because it is destabilized, resulting in precipitation or coagulation, by acidification and rennetting. 酪蛋白有重要的工业利用价值,因为它不稳定,加酸或凝乳酶作用便可以使其凝固或沉淀。
