1) egg white powder protein
蛋清粉蛋白
1.
The contrast analysis and L9(34) orthogonal test were used in this study to reduce the cost of producing egg white powder protein high F value peptide that would help to realize the industrialization of large scale production.
为了降低蛋清粉蛋白高F值寡肽的生产成本以实现工业化大规模生产,本实验利用了对比分析和L9(34)正交试验设计方法,考察热变性时间、热变性温度和加酶量三个因素对蛋清粉蛋白水解度的影响,优化出蛋清粉蛋白热变性条件的最佳参数为:当底物浓度为5%,热处理温度90℃,热处理时间10min,碱性蛋白酶加酶量5%,酶解5h后蛋清粉蛋白水解度为26。
2) whey protein powder
乳清蛋白粉
1.
Gelatin,casein,sodium caseinate,chitin,chitosan,whey protein powder and so on are main thickeners originated from animal.
本文综述了主要的动物来源的增稠剂,包括明胶、酪蛋白、酪蛋白酸钠、甲壳素、壳聚糖、乳清蛋白粉等,还综述了这些动物来源增稠剂的性状、性能及其在食品工业中的应用等,并对其应用前景作了展望。
3) serum amyloid a protein
血清样淀粉蛋白A蛋白
4) egg white proteins
蛋清蛋白
1.
Conditions for enzymatic hydrolysis of egg white proteins;
双酶水解蛋清蛋白最优工艺的研究
2.
Comparison between enzymatic hydrolysis of egg white proteins with ultrasound and without ultrasound;
超声波对蛋清蛋白酶解的研究
3.
These ACE inhibitory peptides are derived from many food proteins, especially egg white proteins.
在分析蛋清蛋白的组成及酶解性质的基础上,综述了国外蛋清血管紧张素转化酶抑制肽来源、制备方法、降压活性、酶解动力学、结构修饰和包埋技术的研究现状,并对其在食品、医药领域研究和应用的方向进行了展望。
5) egg white protein
蛋清蛋白
1.
Effects of dynamic high-pressure on the foaming and film-forming properties of egg white proteins solution;
动态超高压均质对蛋清蛋白溶液的起泡性、成膜性的影响
2.
Internal factors and external factors affecting the gel property of egg white protein were studied.
本实验对影响蛋清蛋白凝胶特性的内部因素和外部因素进行了研究。
3.
Effects of ethanol concentration and reaction time were compared on DPPH free radical scavenging activity of egg white protein hydrolysates in this paper.
对比分析乙醇浓度和反应时间对四种蛋清蛋白酶解物清除DPPH自由基活性的影响情况。
6) albumen
[英]['ælbjumɪn] [美][æl'bjumən]
蛋清蛋白
1.
Evaluation of the bioactivity of albumen peptides in vivo
通过测定受试30d实验小鼠的转棒时间、血清尿素氮含量和肝糖原含量的变化情况,对比分析了两种蛋清蛋白水解物的体内抗疲劳生物活性。
补充资料：蛋清
1.包围在蛋黄外的胶状透明物。参见"蛋白"。
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