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- ubiquitinmediated proteolysis 泛蛋白介导的蛋白酶解
- Relating to, characterized by, or promoting proteolysis. 蛋白水解的与蛋白水解有关的,有其特征的或引起蛋白水解的
- The inactive or nearly inactive precursor of an enzyme, converted into an active enzyme by proteolysis. 酶原酶的非活性或近似非活性的前体,通过蛋白质水解过程转变成活性酶
- The effects of trypsin at different dosage (0.0015%, 0.003%, 0.005%) on proteolysis of Chinese-bacon and flavor formation were studied. 对将胰蛋白酶以不同的添加量(0.;0015%25、0
- 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。
- Proteolysis The hydrolysis of proteins into their amino acid. Enzymes that catalyze this are proteases or proteolytic enzymes. 蛋白质水解:指蛋白质被水解为氨基酸。催化的酶为蛋白酶或蛋白水解酶。
- This proteolysis and anaerobic breakdown of proteins that yields foul-smelling amine compounds is called putrefaction. 蛋白水解及厌氧裂解会产生具有恶臭气味的胺类化合物的反应叫做腐败。
- Proteolysis and putrefaction are typical results of microbial spoilage of such high-protein materials. 蛋白水解和腐化是这些高蛋白物质发生微生物变质的典型结果。
- The inactive or nearly inactive precursor of an enzyme,converted into an active enzyme by proteolysis. 酶原酶的非活性或近似非活性的前体,通过蛋白质水解过程转变成活性酶
- Food allergens are resistant to proteolysis and digestion (e.g. codfish, egg white). 食品过敏源对水解蛋白质和消化有抵抗力(如鳕鱼、蛋白)。
- The processing proteolysis of Nanjing dry-salted duck plays an important role in the forming of its special flavor. 南京板鸭加工过程中的肌肉蛋白降解对其特殊风味的形成具有重要意义。
- A series of proteolysis have taken place in the dry-cured ham during the process. 风味是干腌火腿重要的品质指标,它受到原料、辅料、生产工艺等多方面的影响。
- These findings are consistent with increased diaphragmatic proteolysis during inactivity. 这些结果与不活动时膈肌蛋白酶解增加一致。
- It was found that the sulfhydryl content had no significant difference before and after proteolysis. 结果表明,SPI水解不影响巯基含量;
- Allergen inactivation depends on the enzymatic or chemical treatment used during hydrolysis and proteolysis. 在水解或水解蛋白质时,可使用酶或者化学处理办法使过敏源失去作用。
- In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied. 对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
- From the 14th day to 44th day, proteolysis, lipolysis and lipid oxidation of group N were significantly . 后熟阶段,N组中蛋白质和脂肪的水解以及脂肪氧化的程度高于F组。
- The second, time-related changes of muscle proteolysis, proteolytic enzyme activities and flavor substances during processing of Jinhua ham. 二、金华火腿传统加工过程中肌肉蛋白质水解变化规律、蛋白酶活力变化规律及挥发性风味物质形成规律的研究;
- SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid(FAA) were tested as well. 用SDS-PAGE电泳分析蛋白质的降解规律,同时比较加工初期及末期游离氨基酸的变化,并以不接菌样品为对照。
- The flavor compounds from lactose fermentation, proteolysis and lipolysis, and the effect of some factors on flavor development were mainly discussed. 本文主要就干酪成熟过程中来源于乳糖代谢、蛋白质分解、脂肪酶解的风味化合物及影响风味形成的多种因素作了概述。