1) thermal denatured rice dreg
热变性米渣
2) thermo-denatured rice protein
热变性米蛋白
1.
The fraction characteristics of thermo-denatured rice protein(RPI) were analyzed with HPLC and Sepharose CL-4B gel chromatography and compared with that of natural rice flour glutelin(RFG).
通过色谱法对比分析了热变性米蛋白(RPI)和未加热米蛋白(RFG)的组分特征。
2.
Sepharose CL-4B gel chromatography and infrared spectrum prove that thermo-denatured rice protein isolate(RPI)and natural rice flour glutelin(RFG)both are sugar-protein complex(glycoprotein),the sugar/protein quantity ratio is 4.
研究了热变性米蛋白RPI的糖结合性质,并与天然大米谷蛋白RFG做了比较。
3) insoluble corn bran
不溶性玉米皮渣
4) rice dregs
米渣
1.
Study on preparation of rice oligopeptide from rice dregs by enzymatic hydrolysis;
酶水解米渣蛋白制备大米肽研究
2.
Study on the extraction and solubilization of rice dregs protein;
大米渣蛋白提纯及增溶工艺研究
3.
The results showed that the optimal conditions of enzymatic hydrolysis of rice dregs(the byproduct of syrup)were:parenzyme of 1 %,enzymic hydrolysis temperature at 50℃,ratio of solid/liquid at 1∶5,pH of enzymatic hydrolysis at 8.
以米渣为蛋白肽原料,以FeSO4为铁源制备蛋白肽螯合铁。
5) rice residue
米渣
1.
Study on the kinetics of limited hydrolysis on rice residue with Alcalase 2.4L FG;
酶法有限水解米渣蛋白动力学研究
2.
Study on the hydrolyzing process to prepare amino acids complex from rice residue;
米渣蛋白复合氨基酸水解工艺的研究
补充资料：热变性试验
热变性试验
heat denaturation test
又称“热稳定试验”。检测不稳定血红蛋白的方法。将血红蛋白溶液加热至50℃1小时，有不稳定血红蛋白即出现沉淀。比较上清液及未加热前血红蛋白溶液的密度，可估计出该蛋白所占的百分比。
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