1) curdlan
热凝胶
1.
Study on the Fermentation and Metabolic Characteristics of Microbial Polysaccharide-Curdlan in CSTR;
微生物多糖热凝胶在CSTR反应器中的发酵与代谢特性研究
2.
Advances in curdlan of production by Alcaligenes faecalis and function of curdlan
热凝胶的高产策略及功能研究进展
3.
The influence of drying methods and temperature on curdlan product quality was investigated in this poper.
研究了热凝胶生产过程中干燥方法和温度对产品品质的影响。
2) heat-induced gel
热致凝胶
1.
① Group of protein component,the formation condition and part properties of heat-induced gel of 11S protein and 7S protein were studied,respectively.
按照大豆蛋白质的构成,可以把11S和7S蛋白质凝胶特性的研究相对划分为3种类型:①蛋白质组分类型,研究11S和7S蛋白质热致凝胶的形成条件和部分特性;②分离蛋白类型,研究以11S和7S蛋白质为主要成分的大豆分离蛋白(SPI)凝胶特性;③蛋白质亚基类型,研究11S和7S蛋白质亚基的结构与凝胶形成机理的关系。
3) heat/pressure-induced gels
热/压凝胶
4) coagulative rubber
热凝橡胶
5) thermosetting cement
热凝固胶
6) heat-induced gelation
热诱导凝胶
1.
Textural properties of salt-soluble protein and the factors affecting functional characteristics of heat-induced gelation of CB and CT were studies by orthogonal design test L9(34) in this experiment with fresh chicken breast and chicken thigh.
采用L9(34)正交试验法研究磷酸盐和氯化钙复合作用对鸡胸和鸡腿肉热诱导凝胶的硬度和弹性的影响。
2.
Heat-induced Gelation of the salt-soluble myofibrillar proteins leads to the fomation of three-dimensional network,which helps to stabilize fat and water and to develop the desired texture in processed poultry products.
肌原纤维蛋白热诱导凝胶的三维网络结构，有助于稳定脂肪和水从而生产出品质优良的肉制品。
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
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