- 更多网络例句与面筋蛋白相关的网络例句 [注：此内容来源于网络，仅供参考]
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The method controls the catalytic speed of the microencapsulation glucose oxidase through adjusting the molecular weight and the degree of deacetylation of microcapsule exine chitose, thereby the method is beneficial for oxidation-linking of gluten protein and for increasing the quality of the flour and flour products, simultaneously, the glucose oxidase after microencapsulation avoids the contact between enzyme and the flour and improves storage and the stability, and the microencapsulation glucose oxidase is excellent flour modifying agent and accords with practical production and application.
该方法通过调节微胶囊外壁壳聚糖的分子量和脱乙酰度，控制微胶囊内葡萄糖的催化速度，从而有利于面筋蛋白的氧化交联，提高面粉及其制品的品质；同时葡萄糖氧化酶经微胶囊化以后避免了酶与面粉的接触改善了贮藏和稳定性，是优良的面粉改良剂，符合实际生产应用。
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The composition and structure of vital wheat gluten,which contains the glutenin and gliadin subunits ,were reviewed in great detail in the paper.
详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构，以及各亚基与面团品质的关系。
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The composition and structure of vital wheat gluten ,which contains the gluten in and gliadin subunits,were reviewed in great detail in the paper.
详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构，以及各亚基与面团品质的关系。
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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、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
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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。
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Aqua, Sorbitol, PPG-1 PEG-9 Lauryl glycol ether, Hydrolyzed elastin, Hydrolyzed wheat gluten, Hydrolyzed collagen, Hydrolyzed glycosamino-glycans, Humulus lupulus, Propylene glycol, Triethanolamine, Sodium hydroxide, Carbomer, Maris limus extract, Ostrea extract, Imidazolidinyl urea, Parfum, Benzyl salicylate, Coumarin, Alpha isomethyl ionone, Hexyl cinnamal, Buthylphenylmethylpropionate, Linalol, Methylisothiazolinone, Methylchloroisothiazolinone.
水，山梨醇， PPG 公司- 1聚乙二醇- 9十二烷基醇醚，水解弹性蛋白，水解小麦面筋蛋白，水解胶原蛋白水解粘多糖，多聚糖，啤酒花提取物花，丙二醇，三乙醇胺，氢氧化钠，卡波姆，马里斯提取物，牡蛎提取物，咪唑烷基脲，香水，水杨酸苄酯，香豆素，阿尔法 l 紫罗兰酮，己基肉桂醛，丁苯基甲基丙醛，芳樟醇，甲基异噻唑啉酮，甲基氯异塞唑晽酮。
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The freezable water content in the frozen wet gluten was determined by differential scanning calorimetry, Compared with the conventional freezing process, more water was frozen during the ultrasound-assisted and liquid nitrogen freezing processes.
用差示扫描量热仪测定了不同冷冻环境下湿面筋蛋白中可冻结水的含量，结果可见：超声辅助冷冻和液氮浸渍冷冻的湿面筋蛋白中可冻结水的含量比传统冷冻过程的高。
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The relaxation behaviour was measured for gluten protein and its subtractions,i.e.crude gliadin,soluble glutenin and gel protein from Hereward flour.
松弛实验用于测定从英国Hereward面粉中得到的面筋蛋白和它的亚组分：麦醇溶蛋白、麦谷蛋白以及胶蛋白的流变性质。
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The results show that transition temperatures of eight wheat gluten doughs are 52.6～58.5℃; between the temperature of 0.1℃ and 40℃, apparent activation energy, which is 4602.57～6511.16 J/mol, are calculated out according to time-temperature superposition method. Fitting in both Arrhenius and WLF modes generates the identical master curves.
试验表明：面筋蛋白转变温度在52.6～58.5℃间；0.1～40℃间，频率扫描下，时间-温度叠加法算出20℃时表观活化能在4602.57～6511.16 J/mol间，不同样品间有较大的差异；Arrhenius模型和WLF模型在拟合面筋系统叠合曲线的效果上一致。
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The results indicated that AX interacted with glutenin by covalently bond FA to tyrosine of glutenin.
结果表明AX与面筋蛋白的相互作用主要是由AX分子侧链上的阿魏酸与麦谷蛋白分子上的酪氨酸基团相互作用引起的。
- 更多网络解释与面筋蛋白相关的网络解释 [注：此内容来源于网络，仅供参考]
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aleuronat：麦蛋白 除去大部分淀粉的麦粉
aleurometer | 糊粉测定仪, 面筋筋力仪 | aleuronat | 麦蛋白 除去大部分淀粉的麦粉 | aleurone cell | 糊粉细胞
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gliadin：麦胶蛋白
(上图:麦胶蛋白(Gliadin)和麦谷蛋白(Glutenin)通过二硫键连接)当面粉加水,并经过搅拌后,麦谷蛋白吸水膨胀. 在膨胀过程中,吸收麦胶蛋白及少量的可溶性蛋白,形成网状结构,即面筋(gluten). 麦谷蛋白与麦胶蛋白通过二硫键(Disulphide bond)连接.
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glutelin：麸蛋白
臀神经 gluteal nerve | 麸蛋白 glutelin | 麸质;面筋 gluten
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gluten：面筋
这两种蛋白与其他动、植物蛋白不同,最大特点是能互相粘聚在一起成为面筋(Gluten),因此也称面筋蛋白. 麦谷蛋白和麦胶蛋白占小麦中蛋白质含量的80%左右. 面筋是小麦蛋白质的最主要成分是使小麦粉能形成面团(Dough)的具有特殊物理性质的蛋白质.
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gluten washer：洗面筋机
glutathione 谷胱甘肽 | gluten washer 洗面筋机 | gluten 谷蛋白
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ovalbumin：卵白蛋白
蛋白里的类卵黏蛋白 (Ovomucoid), 卵白蛋白 (Ovalbumin), 卵运铁蛋白 (Ovotransferrin) 是蛋白的主要过敏原.. 康儿4岁的时候, 蛋白、奶制品和面筋类食品, 仍维持超过数值3 的敏感度, 但新的过敏值在芥茉 (mustard) 和可乐 (cola) 中发现..
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aleurometer：糊粉测定仪, 面筋筋力仪
aleurites montana oil | 木油树油 皱桐油 | aleurometer | 糊粉测定仪, 面筋筋力仪 | aleuronat | 麦蛋白 除去大部分淀粉的麦粉
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devitalized wheat gluten：失活小麦面筋
corn gluten meal玉米麸质粉 | devitalized wheat gluten失活小麦面筋 | gluten谷蛋白;面筋
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mucedin：面筋蛋白
muccusgland 粘液腺 | mucedin 面筋蛋白 | much-branchedadventitiousroots 分枝多的不定根
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gluten mellowing：搓面筋;洗面筋
wheat gluten小麦谷蛋白;小麦面筋 | gluten mellowing 搓面筋;洗面筋 | gluten test 面筋含量测定(法)