1) freezing denaturation of protein
蛋白质冷冻变性
1.
The results show cryoprotection technology and rinsing craft are effective to keep frozen aquatic products fresh degree,flavor and prevent freezing denaturation of protein .
说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。
2.
The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper.
本文研究了漂洗次数，漂洗液pH值，不同漂洗溶液和漂洗工艺等漂洗条件对鲢蛋白质冷冻变性的影响。
2) protein freezing denaturation
蛋白质冷冻变性
1.
The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second.
结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。
3) protein denaturation
蛋白质变性
1.
The effects of temperature,time,salt content,pH and fat content on the protein denaturation rate of chicken marrow was studied.
主要研究了不同的加热温度、加热时间、盐含量、pH以及脂肪含量对鸡骨髓中蛋白质变性率的影响。
2.
Study on the effects of different heating temperature,heating time on the protein denaturation condition of the chicken marrow.
研究了不同的加热温度﹑加热时间对鸡骨髓中蛋白质变性程度的影响。
3.
Utilizing the IMP system of temperature measure, common technique of tissue section, analytical method of nutritious constituents, and taking salt-solubility and Ca 2+-ATPase activity as the index of protein denaturation, a comparative study was conducted to determine the effect of freezing on tissue structure of Meretrix linnaeus and Paphia undulata.
利用IMP热电偶测温系统及组织切片技术、食品化学特性的常用分析方法以及测定表征蛋白质变性的盐溶性蛋白溶解度和Ca2+ATPase活性,对文蛤和波纹巴非蛤在冷冻后的组织结构、食品化学特性、蛋白质变性的影响进行了比较研究。
4) denatured protein
变性蛋白质
5) frozen denaturation
冷冻变性
1.
Research status on the fish protein frozen denaturation;
鱼肉蛋白质冷冻变性研究进展
2.
The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.
简述了鱼肉蛋白冷冻变性机理的研究现状,综述了糖类、盐类、乳蛋白、不同水解物等添加物的抗冷冻变性机理,介绍了鱼肉蛋白冷冻变性的评价指标及其测定方法,展望了抗鱼肉蛋白冷冻变性的新途径及应用前景。
3.
The deterioration of muscle is mainly attributed to the frozen denaturation of myofibirillar protein.
测定结果表明,蔗糖、山梨醇混合物和海藻糖都抑制了冻藏过程中肌原纤维蛋白盐溶性、Ca2+-ATPase活性、巯基含量的降低和表面疏水性的升高,延缓了鳙肌原纤维蛋白的冷冻变性。
6) freeze denaturation
冷冻变性
1.
The thermostability and freeze denaturation of ATPase activity, total-SH and actomyosin(AM) from Charybdis japonica were studied.
冷冻变性后，肌动球蛋白ATPase活性和总巯基数随冷藏时间而明显下降，冷藏温度越低，ATPase活性下降越慢。
补充资料：变性珠蛋白小体
变性珠蛋白小体
denaturde globulin bodies
又称“Heinz样小体”。由于红细胞内血红蛋白的结构异常导致珠蛋白发生变性形成。含有这种小体的红细胞大多在单核-巨噬细胞系统内被吞噬和破坏，造成血管外溶血。
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