查询词典 gluten

Maize yellow pigment was extracted from corn gluten taking the rate of extraction as index,and according to the nature of the maize yellow pigment ,the experiment research of the mixed solvent extraction had been made in the basic of single solvent extraction experiment.

以玉米蛋白粉为原料，玉米黄色素的提取率为指标，根据玉米黄色素的性质，在单一溶剂提取实验的基础上进行了混合溶剂的提取实验研究。

The stability of maize yellow pigment from extruded corn gluten was investigated,the effect of sever- al food additives on maize yellow was also discussed.

从膨化玉米黄粉中提取的天然黄色素是一种安全无毒的食用色素。

Keywords extrusion;corn gluten;maize yellow pigment;functional natural colorants;stability;food additive

膨化； 玉米黄粉；玉米黄色素；功能性天然色素；稳定性；食品添加剂

Using peanut meal, maize yellow powder , and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.

以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。

In the protein of barley, the contents of Glu, Pro, Phe, Arg are high, and the Limitation amino acids are Met and Trp. The content of Lys in barley is higher than that in wheat, which showed it had a good nutrition quality. The reason for barley protein unforms gluten net tissue was the content less of prolamine and glutein in the protein of barley. The one of main factors for barley showing high biological activity functions might lie in its high β-glucan and polyphenol chemical compound content.

大麦蛋白质中谷氨酸、脯氨酸、苯丙氨酸和精氨酸含量较高，限制性氨基酸为蛋氨酸和色氨酸，赖氨酸的含量高于小麦的，表现出较好的营养品质；大麦蛋白质组分中醇溶蛋白和麦谷蛋白含量较低，是其不能形成面筋网络组织的主要原因；大麦中含有β-葡聚糖和多酚类化合物是其生理活性功能较强的主要因素之一。

Tamari is similar but slightly stronger and made without wheat (and so is gluten-free).

塔马里是类似的，但略强，并没有小麦。

TABLE 7: ON PACK CLAIMS Example1: Contains Wheat Gluten, Sulphites.

ON PACK CLAIMS：配料：例1 ：包含麦麸、亚硫酸盐。

The principle of the effect of starch on qualities of the both noodles is, starch gives dough with shapeable ability by making gluten filled and diluted; and gives adhesiveness, softness and part of springiness to cooked noodles by gelatinization.

淀粉对于挂面及方便面品质的影响机理在于：淀粉通过填充和稀释作用，赋予面团以可塑性；通过糊化与老化作用，赋予面条以粘附性、软度和部分弹性。

The principle of protein's influencing on qualities of the both noodles is, glutenin and gliadin give the dough with shapeable ability by forming net construction of gluten; and give cooked dried noodle and instant noodle with hardness, extending ability and part of springiness by coagulating with each other when they are heated.

蛋白质对于挂面及方便面品质的影响机理在于：麦谷蛋白和醇溶蛋白通过形成面筋的网络结构，赋予面团以成形性；通过受热产生凝集变性，赋予面条以筋力、硬度和部分弹性。

The higher the volume of the sedimented gluten , the better should be the baking quality of the flour.

沉积的面筋量越多，该面粉的焙烤特性截止好。

By the time of its fall, most of the prisoners were writers who had written against the corruptions of the government.

到它被攻陷的时候，里面多数的犯人是写了反对政府贪污文章的作家。

The most obvious variation to ovum morphological character was that the color was changed from light green to sepiaceous in embryonic development, and all the ovums were almost hatched after 96h.

在胚胎发育过程中卵的形态特征最明显的变化是颜色从淡绿到深褐色，卵在发育96h后卵基本全部孵化。