1) egg white
蛋清
1.
Isolation of lysozyme from prepared egg white by ultrafiltration;
预处理蛋清料液溶菌酶的超滤工艺
2.
Lysozyme is withdrawed from the egg white in the industry.
现在工业上生产溶菌酶主要是从蛋清中提取。
3.
By microfiltratio,ultrafiltration and nanofiltration technology, and combining freeze-drying technology ovotransferrin(OVT) was extracted from egg white.
利用微滤、超滤和钠滤技术,并结合冷冻干燥处理从蛋清中分离制备卵转铁蛋白(OVT)。
2) albumen
[英]['ælbjumɪn] [美][æl'bjumən]
蛋清清蛋白
3) egg white proteins
蛋清蛋白
1.
Conditions for enzymatic hydrolysis of egg white proteins;
双酶水解蛋清蛋白最优工艺的研究
2.
Comparison between enzymatic hydrolysis of egg white proteins with ultrasound and without ultrasound;
超声波对蛋清蛋白酶解的研究
3.
These ACE inhibitory peptides are derived from many food proteins, especially egg white proteins.
在分析蛋清蛋白的组成及酶解性质的基础上,综述了国外蛋清血管紧张素转化酶抑制肽来源、制备方法、降压活性、酶解动力学、结构修饰和包埋技术的研究现状,并对其在食品、医药领域研究和应用的方向进行了展望。
4) duck egg white
鸭蛋蛋清
1.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
5) egg white protein
蛋清蛋白
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.
Internal factors and external factors affecting the gel property of egg white protein were studied.
本实验对影响蛋清蛋白凝胶特性的内部因素和外部因素进行了研究。
3.
Effects of ethanol concentration and reaction time were compared on DPPH free radical scavenging activity of egg white protein hydrolysates in this paper.
对比分析乙醇浓度和反应时间对四种蛋清蛋白酶解物清除DPPH自由基活性的影响情况。
补充资料：蛋清
1.包围在蛋黄外的胶状透明物。参见"蛋白"。
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