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- It was caused by breaking of some gliadins and salt soluble proteins or by further linkage of low molecular weight glutenins.Furth... 结果表明，在不同条件下储藏，蛋白质总含量未变，但储藏过程中盐溶、醇溶蛋白提取率降低，麦谷蛋白提取率逐渐增加。
- The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34). 本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。
- Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat 不同种类肉盐溶蛋白凝胶特性的研究
- Will alkalis, salt soluble in water and surface pressure by rolling out the light stick after wiping with vegetable oil, up 30 minutes after rolling into noodles. 将碱、盐溶于水中和面，用擀杖压出光亮后，抹以植物油，醒30分钟后擀成面条。
- Since 1937, when it was put on the market, Hormel’s Spam has served as an economical source of meat protein for millions of people. 猪肉还曾经因为存在携带旋毛 虫感染人体的可能而被加以不健康的联想，但是联邦机构的检验认证已经急剧降低了旋毛虫病的感染率。
- Cockles Duoliang containing meat protein and vitamin B12, cockles bright red blood, flesh of the edge of a gold-like color line. 蚶肉含多量蛋白质和维生素B12，蚶血鲜红，肉的边沿有一金丝似的色线。
- Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrefied and leads to more toxic buildup. 肉类蛋白质是难以消化的，需要耗费大量的消化酶来消化。未消化的肉类留在肠内，会变成毒性物质。
- Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrified and leads to more toxic buildup. 12肉类蛋白质是难以消化的，需要耗费大量的消化酶来消化。未消化的肉类留在肠内，会变成毒性物质。
- THE RESEARCH OF HEAT-INDUCED GELATION OF SALT SOLUBLE PROTEIN OF CHICKEN MUSCLE 鸡肉盐溶蛋白质热诱导凝胶质构的研究
- Salt and spices help to preserve meat. 盐和调味品有助於保藏肉类。
- The study found that potentially carcinogenic N-nitroso compounds are formed in the gut when heme iron from red meat and gut bacteria trigger meat protein to combine with nitrites. 这项研究发现，来自红肉的血红素铁和肉类蛋白质引发肠道细菌结合，在人体内可能形成致癌的N-亚硝基化合物-亚硝酸盐。
- This meat should be seasoned with salt and mustard. 这肉里应该加些盐和芥末。
- Functional Meat Protein(FMP) processed from pig skin by using enzymatic technology was studied.Optimum reaction conditions including temperature,enzyme dosage and reaction time were identified too. 本文介绍以猪皮为原料,用生物酶水解方法制备功能性肉类提取物。在实验过程中分别对反应温度、酶用量、反应时间等影响因素进行了探索,确定了最佳的反应条件。
- Effects of Polyphosphates on Water Holding Capacity and Ultrastructure of Heat Inducing Gel of Salt Soluble Proteins of Beef Longissimous Dorsi Muscle 多聚磷酸钠对牛背最长肌盐溶蛋白质热诱导凝胶保水性和超微结构的影响
- Salt is a preservative for meat. 盐是肉类的防腐剂。
- The meat marinated in the brine for two days. 这块肉在盐水里泡了两天。
- Salt and sugar are soluble in water. 盐和糖可溶于水中。
- Cook the meat quickly at first to seal in the juices. 一开始要大火烧肉，以便保存肉汁。
- Salt is a common food preservative. 盐是一种常用的食物防腐剂。
- salt-soluble meat protein (SSMP) 盐溶性蛋白质
