1) exogenous enzyme
外源酶
1.
Effects of exogenous enzyme on volatile flavor component of fermented mutton sausage were studied in this paper.
研究外源酶对发酵羊肉香肠挥发性风味物质的影响。
2.
The tea flavour material was produced from the abandoned leaves of tea plant by the treatment of exogenous enzymes.
利用外源酶对茶树废弃老叶进行处理以制取茶风味物质,其最佳酶处理条件为茶水比1∶150,使用纤维素酶、果胶酶、酸性蛋白酶1∶1∶1组成复合酶,pH4。
3.
The effect of exogenous enzymes on the activity of endogenous enzymes and the velocity of feed evacuation were studied when the fishes were fed with four sorts of diets which contained(250 mg/kg),(500 mg/kg),(750 mg/kg) and(1 000 mg/kg) exogenous enzymes respectively.
3)g的异育银鲫300尾为试材,研究了在基础日粮中添加外源酶制剂250 mg/kg、500 mg/kg、750 mg/kg、1 000 mg/kg后,外源酶对异育银鲫内源酶活性、肠道食糜排空速度的影响。
2) exogenous enzymes
外源酶
1.
The effects of exogenous enzymes on performance,nutrient metabolism and immune function in broilers were investigated in this study.
选用288羽AA肉仔鸡,随机分成Ⅰ、Ⅱ、Ⅲ、Ⅳ组,每组72羽,6个重复,每个重复12羽(公母各半),Ⅰ组(对照组)为玉米-豆粕型基础日粮组,Ⅱ、Ⅲ、Ⅳ组分别为基础日粮添加低、中、高酶活外源酶试验组,以研究外源酶对肉仔鸡生长性能、养分表观代谢率及免疫功能的影响。
2.
The results showed that the amino acid balance and exogenous enzymes can improve allogyogenetics silver crucian carp,s rate of weight gain and specific growth rate, there were a significant reduction in nitrogen ,nitrogen excretion balance of payments in the ratio of nitrogen to increase the proportion of growth (P <0.
本文以异育银鲫为研究对象,通过饵料氨基酸平衡和在饵料中添加外源酶,降低异育银鲫的氮、磷排放。
3) external enzyme
外源酶
1.
The advances in the researches of external enzyme for tea processing during the past half century with respect to aspects, ie, the varieties, resources, and mechanism of external enzyme, and its application in processing black tea, green tea, dark tea, tea beverage, instant tea as well as in analyzing the composition of tea were summarized.
从应用于茶叶加工中的外源酶种类 ,来源 ,作用机理及其在红茶 ,绿茶 ,黑茶 ,茶饮料 ,速溶茶的加工和检测上的应用等方面综述了近半个世纪以来茶叶加工中的外源酶研究成果与进展 ,并对外源酶在茶叶加工中的应用提出了思考与展望。
5) exogenous lipase
外源脂肪酶
1.
To explore function of lipase on flavor development of cured fish,effect of exogenous lipase on quality of cured fish with sliver carp was studied.
用白鲢制作腌腊鱼,研究外源脂肪酶对腌腊鱼品质的影响,探索脂肪酶在腌腊鱼风味形成中的作用。
6) External pectinase
外源果胶酶
补充资料：外源性降解酶
这类酶源于微生物细胞合成，而动物体组织细胞中却不能合成，主要有非淀粉多糖酶和植酸酶，前者主要包括纤维素酶、半纤维素酶、β-葡聚糖酶、木聚糖酶、甘露聚糖酶和果胶酶等。
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