1) foamability
起泡性
1.
Study on the influence between degree of hydrolysis of protease hydrolyzate and emulsifying property& foamability
蛋白酶酶解液水解度对起泡性和乳化性的影响研究
2.
In order to make good use of pea protein and improve product's added value,the foamability and emulsibility of pea protein are studied.
为了更好的利用豌豆蛋白质和提高产品副加值,研究了豌豆蛋白质的起泡性与乳化性。
3.
In this standard,high-speed running of domestic stirrer is used to simulate the fabric running in jet dyeing machine,foamability of disperse dyes in controlled conditions is measured to deduce its behaviors in practical application.
该标准以家用搅拌机的高速运转来模拟喷射染色机中织物的高速运行,通过受控条件下测试分散染料的起泡性,推断其在实际生产中的起泡性。
2) foaming capacity
起泡性
1.
Results show that solubility,emulsibility,foaming capacity and hydrophobicity of(soybean) protein isolate increase with the increase of the pulsed electric field intensity and the prolongation of treatment time.
结果表明:随着脉冲强度和脉冲处理时间的延长,大豆分离蛋白的溶解度、乳化性、起泡性及疏水性都增加。
2.
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
对可溶性番茄籽蛋白功能性质的测定表明,当乳化温度由30℃上升至50℃时,其乳化能力和乳化稳定性均随之上升,而当乳化温度上升至60℃时,乳化能力和乳化稳定性均显著下降;其起泡性略优于大豆分离蛋白,而泡沫稳定性不如大豆分离蛋白。
3.
Compared with soy isolate protein,almond protein,sugary almond protein had worse foaming capacity but similar .
对甜杏仁蛋白功能性质的测定表明,甜杏仁蛋白的吸水和吸油能力均优于大豆分离蛋白;当乳化温度由20℃上升至50℃时,其乳化能力逐渐上升,60℃后乳化能力逐渐下降,乳化稳定性在40℃后显著下降;其起泡性不如大豆分离蛋白,而泡沫稳定性与大豆分离蛋白相似。
3) Foaming
[英][fəum] [美][fom]
起泡性
1.
Effects of dynamic high-pressure on the foaming and film-forming properties of egg white proteins solution;
动态超高压均质对蛋清蛋白溶液的起泡性、成膜性的影响
2.
Protease treatments achieving selective modification of protein were used to improve its superficial properties (emulsion and foaming properties).
定位酶修饰对蛋白质表面性质(如乳化性、起泡性)有一定程度改善,这些表面性质变化产生原因是蛋白酶特异性断裂蛋白质肽键,从而导致蛋白质结构发生变化,结构变化主要包括蛋白质表面张力、疏水性、柔性等。
3.
This paper was to study the effects on NSI, emulsibility and foaming ability of SPC (Soy Protein Concentrate) in different pH.
本文通过研究不同pH值对SPC(大豆浓缩蛋白)的溶解性、起泡性和乳化性的影响,并利用凝胶电泳和傅立叶红外光谱方法研究不同pH值对SPC结构的影响;探讨SPC功能性质改善的机理。
4) foaming properties
起泡性
1.
Effect of foam stabilizing agent on the foaming properties of soy protein isolate;
多糖类稳泡剂对大豆分离蛋白起泡性的影响
2.
Technology for improving foaming properties of egg albumen powders;
提高蛋清粉起泡性能的工艺
3.
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
5) foaming property
起泡性
1.
Study on foaming property and water holding capacity of nitrosohemoglobin;
亚硝基血红蛋白起泡性及持水性的研究
2.
Results indicate that if the carbon doublebond and carbonylcompounds were added into the surfactant molecule,the emulsification properties such as emulsifiability foaming property and foam stability will improve a lot.
实验分析表明,在表面活性剂分子中加入双键和羰基,会使得由此制得的乳化剂的乳化力、起泡性与稳泡性等性能都有良好的改善。
6) Foaming property
起泡性能
1.
The effects on the foaming property of soybean protein isolates prepared with alcohol washing soybean meal were studied.
探讨了醇洗豆粕对大豆分离蛋白起泡性能的影响。
2.
Results of the investigation show that the suitable contents of BaO is useful for improving the foaming property and smelting V&Ti-bearing Magnetite with B.
着重探讨了渣中BaO含量与钛渣起泡性能的关系,指出适宜BaO含量对改善钛渣起泡性能,对钒钛矿冶炼是很有好处的。
3.
This study aimed to investigate the effects of tea polyphenols or the monomers (ECG,EGCG,and so on) on foaming property of egg alblumen protein by using electric beating machine and through direct measurement.
4%之间对蛋清蛋白质起泡性有显著的改善,并且发现主要单体EGCG和ECG的活性羟基是茶多酚提高起泡性能的主要原因。
补充资料：起泡分离
分子式：
CAS号：
性质：又称泡沫级分，起泡分离。将气体通入溶液或悬浮液中时，产生气泡，气泡表面会将溶液中的溶质或悬浮液中分散的粒子加以吸附或附着，这种操作即称为泡沫分离。目前，泡沫分离操作已经在选矿工业中广泛采用，也有报道可以应用于离子和分子等的分离过程之中。
CAS号：
性质：又称泡沫级分，起泡分离。将气体通入溶液或悬浮液中时，产生气泡，气泡表面会将溶液中的溶质或悬浮液中分散的粒子加以吸附或附着，这种操作即称为泡沫分离。目前，泡沫分离操作已经在选矿工业中广泛采用，也有报道可以应用于离子和分子等的分离过程之中。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条