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egg albumen相关的网络例句

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The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.

研究所确定的较佳工艺对高起泡性蛋清粉的生产具有指导意义。

Egg albumen not only has important nutrition value,and still have important functional property,for instance emulsibility ,foaming characteristic etc.

蛋清蛋白不仅具有重要的营养价值,而且还具有重要的功能特性如乳化性、起泡性等,作为一种重要的蛋白原料,本实验研究了高压脉冲电场对蛋清蛋白功能性质的影响。

Wine May sometimes have been fined using isinglass, dried blood, egg albumen, gelatine, chitin.

葡萄酒有时可能会被罚款使用鱼胶,干血,鸡蛋蛋白,明胶,甲壳素。

Finings can be isinglass, gelatin, egg albumen, modified casein, chitin (derived from the shells of crabs or lobsters) or ox blood.

Finings可以鱼胶,明胶,鸡蛋蛋白,改性酪蛋白,甲壳素或牛血。

Taking Phasianus colchicuses and Gallus gallus as comparisons,the contents of protein and amino acides in egg albumen, mineral in egg shell were measured by kjeldahl method,HPLC and atomic absorption method respectively.

以红腹锦鸡为研究对象,以七彩山鸡和家鸡为参照,采用凯氏定氮法和高效液相色谱法分别测定了3种鸟类卵清中蛋白质含量及17种氨基酸含量,以原子吸收光谱法测定了其卵壳中7种矿质元素的含量。

The resulting sheet of fungal mycelia is mixed with free range egg egg albumen which acts a binder.

由此产生的资产负债表真菌菌丝混合免费范围蛋鸡蛋蛋清行为的粘合剂。

Techniques of forced injection of donor egg albumen to replace recipient egg albumen were adopted.

用多孔挤出法把新汉西鸡蛋白、北京鸭或华南鸭蛋白调换到鸽蛋中,观察雏鸽的体重增长及其他变异。2。

The subject invention uses a novel approach to induce a conformational change in egg albumen protein (to partially denature these proteins), which advantageously leads to egg albumen protein having improved properties.

主体采用一种新的方法发明诱导蛋白构象变化的蛋白质,denature劫掠导致鸡蛋蛋白蛋白具有改善性能。

There have been massive researches on improving the properties of protein in recent years, this article emphatically begin with the interaction between tea polyphenol and protein (egg albumen protein, soybean protein isolated, whey protein concentrated, bovine serum albumen), study their functional rules and that under the changed food processing environment (the pH value, salt ion concentration, sucrose density), and then apply the interaction rules into two different kinds of cakes for improving the technology of their production, aiming for provide the new mentality and method on improving the properties of protein as well as speed up the application of tea polyphenol.

本文着重从茶多酚与蛋白质的相互作用着手,研究了茶多酚及其主要单体组分对蛋清蛋白、大豆分离蛋白、乳清浓缩蛋白及牛血清蛋白的功能特性的影响规律,同时也探讨了环境因素(pH值、盐离子浓度、蔗糖浓度)与茶多酚协同作用对蛋白质这些功能特性的影响规律,并且初步应用了这种相互作用规律到两种不同工艺蛋糕的生产中来,目的是为蛋白质功能特性的改善提供新的思路和方法以及加快茶多酚在食品中的应用。

As a kind of important raw material of protein,effects of high intensity pulsed electric fieldson the functional properties of egg albumen were studied.Results showed that solubility of egg albumen decrease when the pulsed electric fields intensity is more than 35 kV/cm.Emulsibility,foam capacity and hydrophobicity of egg albumen increase with the increase...

结果表明:蛋清蛋白的溶解度在脉冲电场强度大于35kV/cm时下降;蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性先随脉冲电场强度增加而增大,但当脉冲电场强度大于30kV/cm后,蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性下降;随着脉冲电场数的增加,蛋清蛋白的溶解度、乳化性、起泡能力、泡沫稳定性及疏水性变化不显著。

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