1) milk-clotting activity
凝乳活性
1.
The results showed that the concentration of alcohol had no significant effect on the extracting effect of lamb rennet,and the milk-clotting activity reached the peak with the5%salt concentration and20:1(v /w)ratio of solution and abomasums power at pH4.
结果表明,酒精浓度对提取效果无明显影响;当提取液中食盐浓度为5%、pH为4、提取液与皱胃粉比例为20∶1时,提取羔羊皱胃酶凝乳活性最高。
2.
The experimental results showed that the milk-clotting activity of calf rennet reached peak with 5% salt concentration extraction in pH4.
0 ,30℃下提取时 ,小牛皱胃酶凝乳活性最高。
2) chymosin activity
凝乳活力
1.
Under these conditions,the chymosin activity reached 150.
通过正交试验,对该霉菌产凝乳酶发酵条件进行了初步优化,结果表明,PDA培养基是该霉菌产凝乳酶的最佳培养基,最佳培养条件为温度30℃、转速为160 r/min、振荡培养72 h,凝乳活力可达到150。
3) coagulating property
凝乳特性
1.
Study on coagulating property of soft cheese;
软质干酪凝乳特性的研究
4) active yoghurt
活性酸乳
5) emulsifying properties
乳化活性
1.
It showed that products having the same excellent emulsifying properties with 80% ethanol reacting system, concentration of reactant is 60%, 50 ℃ during 6 h with 95% ethanol reacting system while the concentration of reactant is 60%, 60 ℃ during 24 h, the emulsifying properties become optimized and could be compared with dry-heating.
作为一项新的有效的制备方法,对液相体系中发生Maillard反应的的各种影响因素进行系统研究,结果表明,80%乙醇体系中,反应体浓度为60%、50℃时反应6h以及95%乙醇体系中,反应体浓度为60%、60℃时反应24h条件下得到的产物表现出了优越的乳化活性。
2.
This paper discussed the emulsifying properties of SPI (soy protein isolated) -guar gum conjugates and found the emulsifying properties of the conjugates have been improved.
本文对大豆蛋白-瓜尔豆胶复合物的乳化性能进行了研究,发现复合物的乳化活性都比原大豆蛋白有所提高,在碱性、高温条件下乳化活性最好。
3.
The excellent emulsifying properties of SAPP-dextran conjugate could be maintained even at pH 3.
0时均能保持较好的乳化活性,并且在高温、高盐条件下乳化活性变化很小。
6) emulsifying activity
乳化活性
1.
The emulsifying activity(EA) of soybean protein isolate(SPI) was measured with spectrophotometer at 500nm.
用722S型分光光度计对大豆分离蛋白乳化活性进行了测定,考察不同油相体积分数、均质程度、稀释倍数等因素对实验结果的影响,同时用几种大豆分离蛋白进行重复性实验。
2.
Soybean glycinin was conjugated with dextran by Maillard reaction under dry-heating condition and the emulsifying activity of the conjugated product was discussed.
研究了大豆球蛋白(glycinin)-葡聚糖共价复合物的乳化活性变化。
3.
The product presented better solubility and emulsifying activity than that unprocessed.
示差扫描量热仪(DSC)和聚丙酰胺凝胶电泳(SDS-PAGE)表明,高温大豆粕经热处理后所得提取物为完全变性的蛋白聚集体,由此方法制得的蛋白具有较好的溶解性和乳化活性。
补充资料：白细胞促凝血活性
白细胞促凝血活性
leukocytes procoagulaut activigh,LPCA
人外周血白细胞在体外受有性分裂原作用或与致敏抗原再次接触后被激活并产生的一种结合在细胞表面的促凝血活性因子，它相当于凝血过程中的Ⅶ因子，并可使正常人无钙血浆的复钙时间缩短。
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