您要查找的是不是:
- peanut protein hydrolysis 花生水解蛋白
- Their action involves protein hydrolysis, i.e., gluten-protein endo-hydrolysis. 它们的活性作用包括水解蛋白质,例如即面筋蛋白的内部水解。
- This paper studies methods of improving the color and flavor of snail protein hydrolysis(SPH). 研究了改善蜗牛蛋白水解液色泽和风味的措施。
- The extraction of peanut protein hydrolysate from cold pressed peanut cake by Alcalase. 利用碱性蛋白酶从冷榨花生饼中提取花生水解蛋白。
- The peanut is Chinese tradition food。The value of peanut protein overtops animal, and does not contain cholesterin. 花生是中国人喜欢的传统食品,花生蛋白的营养价值高于动物蛋白且不含胆固醇。
- Serials of papain products: Papain is a protein hydrolysis enzyme which extracted &purified from papaya latex by advanced biochemical technology. 木瓜酶系列产品:木瓜酶是利用现代生物工程技术从未成熟番木瓜乳汁中提取出来的一种蛋白水解酶。
- The technology for producing peanut powder from degreased peanut protein in low temperature was introduced. 介绍了利用低温脱脂花生蛋白生产花生奶粉的工艺过程。
- Methods: The effect of conjugated bile acids on the rate of protein hydrolysis by trypsin and chymotrypsin was examined in itro. 方法:体外实验检测结合胆汁酸对胰蛋白酶和糜蛋白酶水解蛋白速率的影响。
- Gel strength of carp surimi reached the highest as the ratio of potato starch, ovalbumin and peanut protein was 10:1:1. 当马铃薯淀粉、卵清蛋白和卡拉胶分别以10:1:1的质量比复配时,鱼糜凝胶的凝胶强度达到最高。
- Protein hydrolysis is a key procedure of the whole mungbean beverage process,which converses mungbean into drink by enzymes. 酶法制备全绿豆澄清饮料工艺过程中绿豆蛋白的水解是关键工序之一,它对绿豆利用率、特别是产品风味有较大的影响。
- The technology for the production of acidified milk by using peanut protein powder as the main material was developed, and the products were tested. 介绍了以花生蛋白粉为主要原料生产花生酸奶的工艺 ,并对产品进行了分析检验。
- Use skim the smell of peanut protein powder and dissolution of produce Dai Rupin, protein drinks and other fortified foods. 在面包、蛋糕、馒头中添加花生蛋白粉,不仅可以改善谷物的营养价值,还能使产品结构蓬松、柔软、富有弹性。
- As1389protease and pepsin were used for enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP of hig h deg ree of protein hydrolysis. 以枯草杆菌中性蛋白酶、胃蛋白酶对鲢鱼鱼肉蛋白进行分步酶解,得到较高蛋白质水解度的水产HAP,并确定了最适宜的工艺参数。
- The active peptide of peanut protein can fuse with other eatable stuff, and can preserve each physical , chemistry and nutrition speciality. 花生蛋白活性肽能与其他食品配料完全融合,并保持各有的物化营养特性。
- The utilization of peanut protein,peanut oil,peanut butters,and peanut hull in China are summarized,and the production of peanut is introduced. 系统综述了目前国内花生蛋白,花生油,花生酱,花生皮壳的开发利用的现状,并介绍了花生系列产品的生产。
- The productive principle,technique,characteristics and the application situation of texturized peanut protein were summarized. 该文综述花生蛋白挤压组织化原理、工艺流程、特点及组织化花生蛋白应用现状。
- The results indicated that the microfluidization could improve solubility and enhance the emulsification of peanut protein evidently. 结果显示,花生蛋白溶液经动态超高压均质处理后,溶解性有显著提高,乳化性也有所提高。
- The effect of ovalbumin on carp surimi was more obvious than that of peanut protein.Addition of peanut protein decreased the quality of carp surimi. 卵清蛋白对鱼糜凝胶品质的改良优于花生蛋白,添加花生蛋白对鱼糜凝胶的品质有降低的作用。
- Hydrophobic interactions and hydrogen bonds played the main function, and disulfide bonds was the second during peanut protein texturization. 在花生蛋白高水分挤压组织化过程中,疏水作用和氢键起主要作用,其次是二硫键。
- The effects of starch (such as corn starch, sweet potato starch, and potato starch), protein (ovalbumin and peanut protein) and carrageenin on carp surimi were studied. 摘要研究了淀粉类添加剂(玉米淀粉、地瓜淀粉、马铃薯淀粉)、蛋白类添加剂(卵清蛋白、花生蛋白)以及卡拉胶对鲤鱼鱼糜蛋白凝胶品质的影响。