1) protein denaturation
蛋白质变性
1.
The effects of temperature,time,salt content,pH and fat content on the protein denaturation rate of chicken marrow was studied.
主要研究了不同的加热温度、加热时间、盐含量、pH以及脂肪含量对鸡骨髓中蛋白质变性率的影响。
2.
Study on the effects of different heating temperature,heating time on the protein denaturation condition of the chicken marrow.
研究了不同的加热温度﹑加热时间对鸡骨髓中蛋白质变性程度的影响。
3.
Utilizing the IMP system of temperature measure, common technique of tissue section, analytical method of nutritious constituents, and taking salt-solubility and Ca 2+-ATPase activity as the index of protein denaturation, a comparative study was conducted to determine the effect of freezing on tissue structure of Meretrix linnaeus and Paphia undulata.
利用IMP热电偶测温系统及组织切片技术、食品化学特性的常用分析方法以及测定表征蛋白质变性的盐溶性蛋白溶解度和Ca2+ATPase活性,对文蛤和波纹巴非蛤在冷冻后的组织结构、食品化学特性、蛋白质变性的影响进行了比较研究。
2) denatured protein
变性蛋白质
3) denaturation temperature of protein
蛋白质变性温度
1.
Effects of moisture of flaxseed powder on denaturation temperature of protein;
亚麻籽粉含水率对其蛋白质变性温度的影响
4) freezing denaturation of protein
蛋白质冷冻变性
1.
The results show cryoprotection technology and rinsing craft are effective to keep frozen aquatic products fresh degree,flavor and prevent freezing denaturation of protein .
说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。
2.
The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper.
本文研究了漂洗次数，漂洗液pH值，不同漂洗溶液和漂洗工艺等漂洗条件对鲢蛋白质冷冻变性的影响。
5) protein heat-denature
蛋白质热变性
1.
Study on protein heat-denature in digestion of cooked material of soy sauce;
酱油熟料消化中蛋白质热变性的研究
6) protein freezing denaturation
蛋白质冷冻变性
1.
The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second.
结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。
补充资料：质变
| 质变 qualitative change 事物从一种质态向另一种质态的转变。事物运动的基本状态之一。同量变相对。又称突变。质变是在量变的基础上发生的，标志着量的渐进过程的中断。事物的质变根源于事物的内部矛盾运动。当事物的内部矛盾斗争激化、双方力量对比的结果，使基本矛盾双方主次地位发生根本变化，原来处于被支配地位的非主要矛盾方面上升为决定事物性质的主要方面时，一事物就转化为另一不同质的事物。事物的质变瓦解了事物原有的质量统一体，破坏了事物的相对静止状态，突破了事物原有的度，从而呈现出显著的、迅速的和剧烈的变化。质变在事物发展中具有重要地位。质变是事物发展的决定性环节，也是造成世界上千差万别的事物及其丰富个性的根据。 |
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