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- THE CORRELATION BETWEEN GLUTEN PROTEIN COMPOSITION AND RHEOLOGICAL PROPERTIES OF WHEAT DOUGH 小麦面筋蛋白组成和面团流变学性质的关系
- gluten protein composition 面筋蛋白
- It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge. 假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。
- For improving functionalities of wheat gluten protein,its physical modification by ultrasonic was studied. 研究超声波技术改变小麦面筋蛋白的功能特性。
- The Dough Relaxer is a combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. 面团减筋剂一般包含还原剂用来松弛面筋.;常用在糕点类面制品中
- The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing. 对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
- The protein composition and molecular weights of CSR were determined by SDS-PAGE, the molecular weight of Ca2+-ATPase is 98000 dalton. SDS-聚丙烯酰胺凝胶电泳测得Ca~(2+)-ATPase分子量为98kD;
- The effect of nitrogen application on HMW-GS expression with protein composition differed among subunit type of high quality wheat. 施氮后,高分子量谷蛋白亚基表达量与各项加工品质指标呈正相关;
- Take gluten flour as the main raw material, based on its good function and nutrition characteristic, the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability. 以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
- And real silk also is met destroy material to pledge by course insolate medium protein composition, meeting generation becomes angry crack easily wait for consequence. 而真丝被经过曝晒也会破坏材质中的蛋白质成分,会产生变色易裂等后果。
- In the subsequent reaction endogenous, glutathione is withdrawn from the SHSS interchange with gluten proteins. 在后续反应中,内源性谷胱甘肽从面筋蛋白中的SHSS交替转化过程中除去。
- Summarizing, if mother’s milk is not acailable for a baby,bovine lactoferrin supplement of an infant formula is a way to better mimic the protein composition of breast milk. 添加乳铁蛋白的配方奶粉,与母乳蛋白质构成更接近。
- In the subsequent reaction endogenous, glutathione is withdrawn from the SH\SS interchange with gluten proteins. 在后续反应中,内源性谷胱甘肽从面筋蛋白中的SH\\SS交替转化过程中除去。
- Summarizing, if mother's milk is not acailable for a baby,bovine lactoferrin supplement of an infant formula is a way to better mimic the protein composition of breast milk. 添加乳铁蛋白的配方奶粉,与母乳蛋白质构成更接近。
- Their effect on dough rheology, therefore, depends on the nature of the enzymes and the activity of the preparations towards gluten proteins. 因此,它们对面团流变学的影响主要取决于酶的本质和作用于面筋的蛋白酶制剂的活性。
- Cysteine, in its hydrochloride form, softens gluten due to a SHSS interchange with gluten proteins, as outlined for GSH above. 半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SHSS交替转化而使面筋软化。
- Cysteine, in its hydrochloride form, softens gluten due to a SH\SS interchange with gluten proteins, as outlined for GSH above. 半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SH\\SS交替转化而使面筋软化。
- The change of protein composition and esterase isozymes in ?Oncomelania hupensis? under agro forestry systems and covering with Chinese tallow tree leaves were studied in this paper. 研究在覆盖乌桕叶和林下间种等胁迫条件下, 钉螺体内蛋白质组分和酯酶同工酶的变化。
- The SI-ISS interchange, which starts immediately on dough making and leads to depolymerization of gluten proteins, consequently, to weakening of gluten, is inhibited. SHSS的交替转化,在制作面团的初级阶段就开始了,它导致了面筋蛋白的解聚作用。因此,减弱了面筋的强度。
- The protein composition were examined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) on a Phast System.The gels were scanned and analyzed using Phast Image with computer. 十二烷基磺酸钠-聚丙烯酰胺电泳分离的蛋白质区带用快速图象分析仪进行测量。