1) aqueous enzymatic extraction
水酶法
1.
Property of the emulsion formed in aqueous enzymatic extraction of oil from peanut and demulsification methods;
水酶法提花生油中乳状液性质及破乳方法
2.
Study on the pretreatment and enzyme combination of aqueous enzymatic extraction of oil from rapeseeds;
水酶法提取菜籽油预处理工艺及酶复配研究
3.
Advance in the application of aqueous enzymatic extraction of edible oil;
水酶法提油技术的应用进展
2) aqueous enzymatic method
水酶法
1.
Study on extraction of peanut oil and protein by cold press-aqueous enzymatic method;
低温预榨-水酶法制取花生油和蛋白的研究
2.
The research of demulsification in extracting rapeseed-oil by using aqueous enzymatic method;
水酶法提取菜籽油中破乳的研究
3.
Technology optimization of extracting corn germ oil by aqueous enzymatic method;
水酶法提取玉米胚芽油的优化工艺研究
3) Enzymic hydrolysis
酶法水解
1.
Recent research on the material pretreatment,factors of enzymolysis,mechanism and technology in the process of enzymic hydrolysis for cellulose were summarized in detail.
本文对纤维素酶法水解过程中有关原料预处理、影响酶解的因素、酶解机理及酶解工艺等方面的研究近况进行了较详细综述 。
4) enzymatic hydrolysis
酶法水解
1.
Study on enzymatic hydrolysis and effect of selected storage conditions on the stability of extrinsic properties of cloudy lily juice.;
混浊百合汁的酶法水解以及储藏条件对其稳定性影响的研究
2.
Study on the Technological data for Preparing Foaming Agent from Rice Protein through enzymatic hydrolysis;
酶法水解制取大米蛋白发泡粉工艺参数的研究
3.
The technology of enzymatic hydrolysis for the muscle of Muraenesox cinereus;
酶法水解海鳗肉的工艺条件
5) antrone chromametry
酶水解法
1.
In this experiment,seventeen conventional feeds are analyzed with antrone chromametry(y) and enzymatic hydrolysis(x) methods for starch contents.
实验用蒽酮比色法和酶水解法两种淀粉测定方法分别测定了17种饲料样品的淀粉含量,实验结果表明,两种测定方法差异极显著(p<0。
6) Aqueous enzymatic method
水相酶法
1.
The study of aqueous enzymatic method from the cold pressed walnut cake for getting walnut oilThe technology of extracting walnut oil by aqueous enzymatic method and centrifugally demulsification was studied.
本课题运用生物学前沿技术,系统地研究了冷榨法制取核桃油、水相酶法提取核桃油和核桃蛋白、酶法水解提取核桃多肽,以及核桃多肽理化性质与功能性质的测定,为综合开发核桃资源提供了理论依据。
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
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