1) wheat gluten
谷朊粉
1.
Study on immobilized alkali protease hydrolyzing wheat gluten;
固定化碱性蛋白酶水解谷朊粉研究
2.
The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.
为此,通过加入谷朊粉对混合粉(小麦粉+抗性淀粉)进行品质改良,研究表明,谷朊粉对混合粉面团流变学特性有明显改善作用。
2) gluten
[英]['ɡlu:tən] [美]['ɡlutn]
谷朊粉
1.
Effect of deamidatation on functions of gluten;
去酰胺作用对谷朊粉功能特性影响研究
2.
Selection of ultrafiltration membrane for treatment of wastewater from wheat gluten and starch production;
小麦谷朊粉及淀粉生产废水处理中超滤膜的选择
3.
Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread
谷朊粉与沙蒿胶对于燕麦面包品质的影响
3) vital wheat gluten
谷朊粉
1.
Development of investigation on modification technology of vital wheat gluten;
谷朊粉改性技术研究进展
2.
Improvement in emulsifying properties for vital wheat gluten by lactose modification.;
乳糖改性提高谷朊粉乳化性研究
3.
Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;
复合蛋白酶水解谷朊粉制备生物活性肽的研究
4) gluten flour
谷朊粉
1.
The air current water extractor is gluten flour produces the widespread application drying apparatus.
气流干燥器是谷朊粉生产广泛应用干燥装置。
2.
The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.
根据气流干燥原理,针对国内谷朊粉干燥系统存在的能耗高,活性差,产量低等缺点,对该系统做了相关分析,并和生产实践相结合,提出了改进方法。
3.
Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
5) vital gluten
谷朊粉
1.
Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal;
沙蒿籽粉和谷朊粉对燕麦全粉食品加工品质的影响
2.
Evaluate vital gluten quality with swelling index of vital gluten method;
用谷朊粉溶涨指数法测定谷朊粉品质
3.
The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied.
转谷氨酰胺酶是一种催化蛋白质分子交联酶类,利用其对谷朊粉乳化性进行改良,研究酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和乳化稳定性影响;在此基础上通过正交实验,探索转谷氨酰胺酶酶解谷朊粉提高乳化性最佳反应条件。
6) wheat gluten
小麦谷朊粉
1.
Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.
小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。
2.
In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process.
本文应用德国布拉本德DSE-25型双螺杆挤压实验室工作站,以低温脱脂大豆粉(SF)、低温脱脂花生粉(PF)和小麦谷朊粉(WG)三种植物蛋白为原料,在前人优化的高水分挤压工艺基础上,考察了蛋白种类及不同配比对挤压组织化系统参数(扭矩和压力)和产品特性(色泽、质构、吸水率和体外消化率)的影响。
补充资料：谷明
1.谓人之食谷而聪明。
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