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蛋白酶

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In this paper, the fluorescent detection method of protease A was studied.

蛋白酶A的荧光检测方法进行了研究。

Acid protease in pure draft beer was determined by Forint phenol method.

福林酚法测定纯生啤酒中的酸性蛋白酶,对反应系统中的参数进行了优化,优化后的条件为:反应温度37℃、缓冲液pH5。

Four vectors of pET vector system were chosen to express the enzyme in E. coli BL21(DE3). The main results were as follows: 1. The total RNA was obtained from fungus Syncephalastrum racemosum.

以总状共头霉菌株总RNA为模板,通过RT-PCR方法,获得了去除自身信号肽的天冬氨酸类蛋白酶syncephapepsin基因。2。

However, excessive use of acid protease would increase fusel oil contents as well.

过量使用酸性蛋白酶反而促使杂醇油含量增加。

The relation of dry yeast,proteinase,saccharifying enzyme on the yield of fusel oil in liquor in the solid fermentation was investigated in this paper.

研究了固态发酵白酒中,酵母、糖化酶和蛋白酶的添加与杂醇油生成量的关系。

The result indicated that increasing the dosage of Daqu could effectively reduce the formation of fusel oil, and adding appropriate proteinase, saccharifying enzyme and dry yeast could reduce the formation of fusel oil with effects decreasing in turn.

结果表明增加大曲用量可以非常有效的降低杂醇油的生成,添加适量蛋白酶、糖化酶或干酵母都可以降低杂醇油的生成,并且作用效果依次降低。

This paper mainly dealed with the factors influencing the formation of fusel oil in liquor during solid fermentation and the impact on the formation of fusel oil by adding different dosages of proteinase, saccharifying enzyme, dry yeast and amylase under the original manufacturing conditions or by changing the dosage of Daqu used in the original manufacturing conditions.

本文主要研究了影响固态白酒发酵过程中杂醇油生成的各种因素,探讨了原工艺条件下分别添加不同用量的蛋白酶、糖化酶、干酵母或淀粉酶对杂醇油生成的影响,还有改变原工艺中不同的大曲用量对杂醇油生成的影响。

A conclusion was reached that as all various factors jointly play their roles, the dosages of Daqu and proteinase had prominent impact on the formation of fusel oil, while adding saccharifying enzyme and dry yeast had less great effect on the generation of fusel oil, but adding the amylase could barely influence the formation of fusel oil.

得出在各因素共同作用的情况下,大曲用量和蛋白酶用量显著影响杂醇油的生成量,而干酵母和糖化酶的添加也可以影响杂醇油的生成,但效果不显著,淀粉酶的添加则几乎对杂醇油的生成没有影响。

The dissertation focused on the extraction of proteinase from ginger and the applications of ginger proteases in meat, beer and red wine.

本研究以莱芜黄姜为原料,研究超滤法、单宁法、乙醇法等提取生姜蛋白酶的方法,并对该酶在猪肉嫩化、酒类澄清等方面的应用进行了研究。

Fungal proteinases, because of their low enzyme activity and, therefore, high dosage tolerance, are suitable for optimization of flours containing strong gluten, used for bread and bun s.

由于真菌蛋白酶具有较低的酶活性并因具有强的剂量耐性,因而,它适用于含强有力的面筋的面粉中用于生产面包和小甜圆面包。

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然而,正如其名字所指出的那样,CD盘不能写,也不能用任何方式改变其内容。

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