1) chicken protein hydrolysate
鸡肉蛋白酶解产物
1.
To evaluate the stability of antioxidant activity of chicken protein hydrolysate(CPH), chicken protein was hydrolyzed by papain to investigate the effect of enzyme inactivation methods, evaporative condensation, dehydration methods and preserving time on the antioxidant activity of CPH.
为研究鸡肉蛋白酶解产物抗氧化活性的稳定性,采用木瓜蛋白酶水解鸡肉蛋白,研究灭酶方法、蒸发浓缩、干燥以及贮藏时间对鸡肉蛋白酶解产物抗氧化活性的影响。
2) meat protein enzymatic hydrolysate
肉蛋白酶水解物
3) enzymatic beef hydrolysates
牛肉蛋白酶解物
4) Enzymatically hydrolyzed chicken
鸡肉酶解物
1.
The isolation and identification of volatile compounds in enzymatically hydrolyzed chicken HVP cysteine Maillard reaction system were done.
对鸡肉酶解物 HVP 半胱氨酸Maillard反应体系产生肉香味化合物进行了气 质联机 (GC MS)分析 ,从中分离、鉴定出了关键性肉味化合物如 2 甲基 3 呋喃硫醇、2 乙酰基呋喃、苯乙醛、3 甲基 2 噻吩醛、3 乙基 2 噻吩醛、双 (2 甲基 3 呋喃基 )二硫化物、二 (2 甲基 4,5 二氢 3 呋喃基 )二硫化物、2 糠硫醇、二 (2 糠基 )二硫化物、十六醛、十八醛等重要肉香味或鸡肉味化合物 ;而且这些化合物的含量相当高 ,证实了该Maillard反应模型系统组成的正确
5) casein hydrolysate
酪蛋白酶解产物
1.
Effect of casein hydrolysate on the functional development of proteometabolism in the liver of newborn piglets;
酪蛋白酶解产物对新生仔猪肝脏蛋白质代谢功能发育的影响
2.
Pepsin was observed to be the only protease to produce antibacterial peptides,while casein hydrolysates generated by the other 2 proteases almost had no antibacterial effect,and there was no positive correlation between their antibacterial activity and hydrolyzing degree.
研究结果表明,经胃蛋白酶水解得到的酪蛋白酶解产物具有显著的抑菌作用,而经胰蛋白酶和木瓜蛋白酶水解得到的酪蛋白酶解产物的抑菌作用不明显;三种蛋白酶酶解产物的抑菌性与其水解度之间无正相关关系。
6) chicken protein
鸡肉蛋白
1.
Effect of heating treatment on the properties of enzymatic hydrolysis of chicken protein;
鸡肉蛋白热处理与酶解特性的关系研究
2.
Study on the bittering of chicken protein by the enzymatic hydrolysis;
酶法水解鸡肉蛋白及其水解液脱苦方法的研究
3.
Study on enzymatic hydrolysis of chicken protein and antioxidant activities of its hydrolysate;
鸡肉蛋白的酶解特性及酶解产物的抗氧化性研究
补充资料：鸡肉馄饨
取黄母鸡肉150克，葱白60克，将两者切细，放入调料，另取白面粉200克，制为馄饨，煮熟即可。具有补脾益胃、养颜的作用。
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