清蛋白盐

Rinse the scallops. Stir with salt, sugar, egg white, cornflour.

制法 1。带子以清水洗净，加入盐、糖、蛋白、生粉拌匀。

Methods The Streptococcus mitis isolated from patient's throat was shaking cultivated in Bact API 20 culture medium, the supernant fluid of which was precipitated with 20%、40%、60%、80%(NH4)2SO4, respectively. The fast protein liquid chromatography was used for final purification. The finally purified proteins were used to challenge rabbits suboutaneously and the responses of fever, diarrhea and reddening of the ears as well as mucous membranes were monitored.

将分离的缓症链球菌在Bact API 20培养基增菌培养后，所得上清液分别用20%、40%、60%、80%硫酸铵分段盐析，进一步快速蛋白液相色谱系统最终纯化，分别皮下注射新西兰兔观察有否体温升高、耳部及粘膜充血、腹泻等致热性表现。

It was found that the adsorption behavior of ovalbumin follows the Langmuir model very well when the protein is adsorbed on this column.

同时研究发现卵清蛋白在疏水整体色谱柱的吸附与流动相中盐浓度有直接的关系。

The black sugar 170 grams, the salad oil 135 grams, the cadinene little, the salty 2 grams, the lactalbumin 35 grams put in the trough to mix well by the wire whipper, pours into the 100c.c water to continue again to mix well.

将黑糖170公克、沙拉油135公克、香草粉少许、盐2公克、乳清蛋白35 公克放入盆内以打蛋器调匀，再倒入100c.c水继续调匀。2。

Results 20%(NH4)2SO4 precipitated protein of culture supernant fluid had a pyrogenic effect on rabbits.

结果 增菌培养上清液20%盐析段蛋白有致热性作用，可复制新西兰兔致热模型。

The temperature, moisture, pH value and titratable acidity, contents of protein and fat in whey and curd were measured, and the efficiency and yield were calculated.

试验结果表明：在排乳清和粉碎加盐阶段，干酪凝块中的水分含量变化幅度最大，排出乳清中的蛋白和脂肪数量明显增加；干酪的脂肪回收率达到92.22％。

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。

INGREDIENTS: skim milk, sugar, cream, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), corn syrup, cocoa processed with alkali, whey protein, egg yolks, tapioca maltodextrin, soy protein, natural flavor, Propylene Glycol Monostearate, guar gum, carrageenan, cellulose gum, mono and diglycerides, salt, malt extract, xanthan gum, molasses, vitamin A palmitate, dextrose, caramel color

成分：脱脂牛奶，糖，奶油， chocolaty芯片（糖，椰子油，可可碱处理，部分氢化的椰子油，可可粉，盐，酱油，卵磷脂，天然香料），玉米糖浆，可可碱处理，乳清蛋白，蛋蛋黄，木薯麦芽糊精，大豆蛋白，天然香料，丙二醇酯，瓜尔豆胶，卡拉胶，纤维素胶，单声道和diglycerides ，盐，麦芽提取物，黄原胶，糖蜜，维生素A棕榈酸酯，葡萄糖，焦糖色

Two oral insecticidal proteins, toxin Ⅰ and toxin Ⅱ, and another haemocoel insecticidal protein, toxin Ⅲ with injectable activity were purified from the intracellular protein extract by native_PAGE.

利用85%饱和度的硫酸铵盐析分别获得胞内蛋白提取物和上清液中胞外蛋白提取物，生测结果表明这两种蛋白提取物中都含有胃毒素和血腔毒素。

Electrophoresis was used to confirm the composition of acid whey protein and sweet whey protein.Using orthogonal experiment, technology conditions of using rennet hydrolyzing casein to produce casein glycomacropeptide were studied, and the optimum enzyme hydrolysis conditions were as follows: pH6.5, hydrolysis temperature 50℃, 90min, E/S 2%, the SA concentration was 7.447mmol/L.

本文就pH、温度、蛋白浓度、盐浓度等各种因素条件对乳清蛋白凝胶硬度、弹性的影响规律进行了研究，同时比较了两种乳清的蛋白组成，证实酸乳清与甜乳清相比不含有CMP组分，为后续实验奠定了理论基础。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。