1) wheat gluten
小麦谷朊粉
1.
Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.
小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。
2.
In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process.
本文应用德国布拉本德DSE-25型双螺杆挤压实验室工作站,以低温脱脂大豆粉(SF)、低温脱脂花生粉(PF)和小麦谷朊粉(WG)三种植物蛋白为原料,在前人优化的高水分挤压工艺基础上,考察了蛋白种类及不同配比对挤压组织化系统参数(扭矩和压力)和产品特性(色泽、质构、吸水率和体外消化率)的影响。
2) wheat starch/gluten
小麦淀粉/谷朊粉
3) edible wheat gluten film
小麦谷朊粉可食性膜
1.
This paper discussed the formatting conditions and analyzed the effect of these conditions on the properties of edible wheat gluten films.
研究了制备小麦谷朊粉可食性膜的条件,分析了各种条件对其综合性能的影响,对正交实验结果采用极差分析和综合评分法进行评定,得到制备可食性膜综合性能好的最佳成膜条件为:乙醇体积份数为50%,成膜溶液的pH为10,甘油体积与谷朊粉比值为3/10,热处理温度为80℃。
4) wheat gluten
小麦谷朊蛋白
1.
The clarification effects of wheat gluten added into Chardonnay grape juice at 250,375,500 and 625 mg/L were investigated in this study.
本实验以小麦谷朊蛋白为澄清剂,添加浓度分别为250、375、500、625mg/L,对霞多丽葡萄汁进行澄清效果研究。
2.
The present paper covers the composition of wheat gluten,and the application and prospect of gluten in the area of food industry,chemical industry,material,etc.
小麦谷朊蛋白(面筋蛋白)是从小麦淀粉中提取出来的天然蛋白,是植物代谢产生的天然植物蛋白,一种生物可降解、可再生的天然高分子。
5) gluten flour
谷朊粉
1.
The air current water extractor is gluten flour produces the widespread application drying apparatus.
气流干燥器是谷朊粉生产广泛应用干燥装置。
2.
The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.
根据气流干燥原理,针对国内谷朊粉干燥系统存在的能耗高,活性差,产量低等缺点,对该系统做了相关分析,并和生产实践相结合,提出了改进方法。
3.
Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
6) vital wheat gluten
谷朊粉
1.
Development of investigation on modification technology of vital wheat gluten;
谷朊粉改性技术研究进展
2.
Improvement in emulsifying properties for vital wheat gluten by lactose modification.;
乳糖改性提高谷朊粉乳化性研究
3.
Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;
复合蛋白酶水解谷朊粉制备生物活性肽的研究
补充资料：六谷粉
分子式：
分子量：
CAS号：
性质：玉米淀粉
分子量：
CAS号：
性质：玉米淀粉
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