乳清

A method was established for the determination of α-lactalbumin and β-lactoglobulin by SDS-PAGE electrophoresis. The quantified analysis of external standard calibration curves was used.

实验建立扫描定量测定乳清蛋白中α-乳白蛋白和β-乳球蛋白含量的SDS-PAGE电泳分析方法。

The average recoveries were 88.6%~86.3% with RSD 3.8%~4.2%. This method was simple and fast, it is a reliable means to measure the content of α-lactalbumin and β-lactoglobulin.

对乳清粉和奶粉的分析结果表明，SDS-PAGE电泳分析方法是一种简易、快速、准确测定α-乳白蛋白和β-乳球蛋白含量的方法。

The results indicated that three protease can not hydrolyze β-lactoglobulin uniquely but all the component of whey protein.

本研究还比较了酶解法和离子交换树脂法去除乳清蛋白中β-乳球蛋白的效果。

However, the content of β-lactoglobulin in hydrolysate which hydrolyzed by protease M was higher. Therefore protease M can be used to produce β-lactoglobulin from whey protein.

实验结果显示三种蛋白酶同时作用于乳清粉中的各个蛋白质组分，并没有专一性的水解β-乳球蛋白。

Lactoglobulin was purified from lyophilized whey with Sephacryl S 200 gel filtration after casein removed from skimmed milk by adjusting pH to its isoelectric point.

用调pH至等电点的方法将脱脂牛乳中的酪蛋白除去，乳清用SephacrylS－200凝胶过滤，得到较纯的β－乳球蛋白。

Based on the results of the previous Plackett-Burman design, four key factors was chosen, namely fermentation time, whey powder, saccharose and sodium acetate.

在使用Plackett-Burman设计试验的基础上，筛选出发酵时间、乳清粉、蔗糖和乙酸钠为鼠李糖乳杆菌Ls-8菌株发酵产抑真菌活性物质的4个关键影响因子。

Little miss muffet sat on a tuffet eating some curds and whey.

小玛菲特小姐坐在垫子上，吃着凝乳和乳清。

The8 transgenic mice lactated naturally .and centrifuge to discard the fatness and the acid. At last ,we got the serum of the milk of 5 transgenic mice and 2 normal mice , checked the human insulin in serum by RlA.The result of the CPM show that two transgenic mice are conspicuous excess to the other transgenic mice and normal mice .and the mount of human insulin achieve respectively to 250uIU/ml ,376 ulU/ml.

转基因小鼠自然泌乳以后，收集到5只转基因小鼠和2只阴性小鼠的乳汁，脱脂脱酸以后，在乳清中用放射免疫检测方法检测胰岛素的表达量，结果其中两只转基因小鼠的表达量明显高于其它小鼠，表达量达到250uIU／ml和376uIU／ml，进一步的蛋白质定性和活性检测正在继续进行中。

Almost all pig starter diets contain dried whey and/or one of its major components, lactose.

几乎所有的乳仔猪料中都含有乳清粉或它的主要成分-乳糖。

Deamidation of the milk protein produced the spicy or ammonia-like flavor.Reduction and heat treatment had no obvious effect on the enzyme reaction and the flavor of the product.The order of different enzymes could influence the flavor effectively.In addition,the taste of the hydrolysate can not be improved by adding condiment.

结果表明，脱酰胺反应会使产品具有氨味和辛辣味；还原处理和加热处理，对脱脂乳粉和乳清浓缩蛋白的酶解速度和水解液风味都无明显影响；不同的酶解顺序对乳蛋白水解液的风味影响显著；用风味剂不能有效地掩盖酶解液的不良风味。

Neither the killing of Mr Zarqawi nor any breakthrough on the political front will stop the insurgency and the fratricidal murders in their tracks.

在对危险的南部地区访问时，他斥责什叶派民兵领导人对中央集权的挑衅行为。

In fact,I've got him on the satellite mobile right now.

实际上 我们已接通卫星可视电话了