1) edible wheat gluten film
小麦谷朊粉可食性膜
1.
This paper discussed the formatting conditions and analyzed the effect of these conditions on the properties of edible wheat gluten films.
研究了制备小麦谷朊粉可食性膜的条件,分析了各种条件对其综合性能的影响,对正交实验结果采用极差分析和综合评分法进行评定,得到制备可食性膜综合性能好的最佳成膜条件为:乙醇体积份数为50%,成膜溶液的pH为10,甘油体积与谷朊粉比值为3/10,热处理温度为80℃。
2) edible wheat gluten films
谷朊粉可食性膜
1.
Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films.
干燥温度是影响谷朊粉可食性膜性能的一个重要因素。
3) 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。
4) wheat starch/gluten
小麦淀粉/谷朊粉
5) gluten modification
谷朊粉改性
1.
The native processing and utilization of wheat were summarized from the following parts:new types of wheat flour, the production and application of of wheat starch and gluten,wheat starch and gluten modification,the utilization of wheat processing byproducts including bran,shorts and germ.
从新型小麦面粉产品,小麦淀粉与谷朊粉的生产与利用,小麦变性淀粉及衍生物,谷朊粉改性,小麦加工副产物麸皮、次粉和小麦胚的利用等方面,对小麦深加工和综合利用技术与产品进行了综述,为工业化小麦深加工和利用提供思路。
6) edible wheat protein films
可食性小麦蛋白膜
补充资料：消谷
消谷 消谷 证名。食物入胃肠，很快消化之证。《灵枢·大惑论》：“胃热则消谷，谷消故善饥。”为中消主证。参见中消条。
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