酪蛋白酸

In this study, sorption characteristics including adsorption kinetics and sorption isotherm of sodium caseinate films were carefully investigated.

作者以大豆蛋白酪蛋白酸钠膜为对象，从吸附动力学和水分吸附等温线研究了蛋白膜的水分吸附特性。

The effects of different conditions (such as the ratio of enzyme amount to protein, pH, reaction temperature and reaction time) on the polymerization by MTGase were also investigated. The optimal conditions for sodium caseinate polymerized by MTGase were obtained: 10～20U/g protein, pH6. 0～8. 0, near 50℃.

还研究了酶量、pH、反应温度以及反应时间等因素对MTGase聚合酪蛋白酸钠的影响，得出较佳的催化工艺条件：酶量为10～20U/g蛋白；pH6.0～8.0；最适温度约为50℃。

Effect of polymerization by MTGase on the functionalities of sodium caseinate were studied, it showed that the viscosity, thermal stability and hydration property, emulsifying properties of sodium caseinate were improved remarkably, And the emulsifying activity index increased with the time of polymerization, and the emulsifying stability increased with the polymerization time at low degree of polymerization while declined at high degree of polymerization.

研究了MTGase聚合酪蛋白酸钠对其功能特性的影响，结果表明：MTGase聚合酪蛋白酸钠显著地提高或改善了粘度、水化性质、乳化性能，其中乳化指数随聚合时间的增加而增加，而乳化稳定性在相对较低聚合度时随聚合时间的增加而增加，然而在高聚合度时反而会有所下降。

The structure features of sodium caseinate and its MTGase-polymerized biopolymers were analyzed through the UV-, fluorescence and IR-spectrums. It showed that the secondary structures of sodium caseinate were not nearly affected, and the surface hydrophobity was improved.

采用紫外光谱、荧光光谱以及红外光谱分析了酪蛋白酸钠及其MTGase-聚合物的分子结构特征，结果表明：MTGase聚合酪蛋白酸钠基本不影响它的二级空间结构，然而增强了其表面疏水性质。

The polymerization course of sodium caseinate by MTGase was analyzed by SDS-PAGE and gel-filtration chromatography, it indicated that sodium caseinate could be polymerized easily by MTGase, and biopolymers more than 163. 3kDa were formed.

采用SDS-PAGE和凝胶过滤色谱分析了MTGase对酪蛋白酸钠的聚合过程，结果显表明：MTGase较易催化酪蛋白酸钠聚合，而且形成分子量至少大于163.3kDa的聚合物。

When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

当过剩的经由食物传染的excitotoxins ，如味精，水解蛋白大豆分离蛋白和集中，天然调味品，酪蛋白酸钠和天门冬氨酸从阿斯巴甜，消耗，这些谷氨酸受体的过度刺激，产生心律失常。

The effects of transglutaminase treatment on the properties of edible films cast from soybean protein isolates (SPI1,SPI2),sodium caseinate (NaCN1,NaCN2) and gelatin (G1,G2) were investigated.

研究了谷氨酰胺转移酶对大豆分离蛋白（SPI1和SPI2）、酪蛋白酸钠（NaCN1 和NaCN2）及明胶（G1和G2）3类蛋白质成膜特性的影响。

Food and feed additives: tea powder, pure gum, isolated soy protein, amylase, complex amino acid, yeast, yeast powder, maltodextrin, sodium caseinate, L-lysine salt, spray-dried blood cells, plasma protein powder.

食品和饲料添加剂：茶粉、纯胶、大豆分离蛋白、淀粉酶、复合氨基酸、酵母粉、酵母提取物、麦芽糊精、酪蛋白酸钠、 L 一赖氨酸盐、血球蛋白粉、血浆蛋白粉。

Wheat bran, organic rice, vegetable glycerin, natural spices, vegetable protein, glutamic acid, calcium carbonate, sodium caseinate, edible fatty acid – an acid glycerol ester, the green part of the chlorophyll, the green peppermint oil, peppermint oil, the white part of the essence for the milk, orange part of the essence for the unsaturated fatty acids – Omega-3 rich more and 6, sweet fennel seed, rosemary extract, vitamin C, zinc citrate.

小麦麸、有机米、蔬菜甘油、天然香料、植物蛋白、麸氨酸、碳酸钙、酪蛋白酸钠、可食的脂肪酸-甘油一酸脂、绿色部份为叶绿素、绿薄荷油、薄荷油、白色部份为牛乳菁华，橘色部份为不饱和脂肪酸菁华-富含更多的Omega-3 及 6、甜茴香籽、迷迭香萃取物、维他命C、柠檬酸锌。

The polymerization of mono-substrate food proteins such as sodium caseinate, bovine serum albumin, glycinin and β-conglycinin,β-lactoglobulin and α-lactoalbumin by MTGase were studied by SDS-PAGE combined with the technique of imaging.

采用SDS-PAGE结合凝胶成像技术研究了还原状态下MTGase催化酪蛋白酸钠、牛血清蛋白、大豆球蛋白和β-伴豆球蛋白(β-conglycinin)、β-乳球蛋白和α-乳白蛋白等单底物蛋白聚合，结果表明：MTGase较易催化CN和BSA聚合，其次为glycinin，而β-伴豆球蛋白、β-LG和α-LA最不易。

Lugalbanda was a god and shepherd king of Uruk where he was worshipped for over a thousand years.

Lugalbanda 是神和被崇拜了一千年多 Uruk古埃及喜克索王朝国王。

I am coming just now,' and went on perfuming himself with Hunut, then he came and sat.

我来只是现在，'歼灭战perfuming自己与胡努特，那麼，他来到和SAT 。