1) edible gluten film
可食性小麦面筋蛋白膜
2) edible wheat protein films
可食性小麦蛋白膜
3) wheat gluten
小麦面筋蛋白
1.
Study on the enzymatic hydrolysis of wheat gluten by acid proteases;
酸性蛋白酶降解小麦面筋蛋白的研究
2.
Research on modification technologies of wheat gluten;
小麦面筋蛋白改性技术的研究
3.
Effect of ethyl glycohol on filming properties from wheat gluten films;
乙二醇对小麦面筋蛋白成膜特性的影响
4) wheat gluten protein
小麦面筋蛋白
1.
Research on edible composite film of mixed soy protein isolate and wheat gluten protein;
大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究
2.
Succinic anhydride were used to modify the wheat gluten protein(WGP) in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied.
采用琥珀酸酐对小麦面筋蛋白进行改性修饰,系统研究了底物浓度、改性剂用量和反应温度对反应程度、溶解性、乳化性、起泡性和泡沫稳定性等蛋白功能特性的影响。
3.
For improving functionalities of wheat gluten protein,its physical modification by ultrasonic was studied.
研究超声波技术改变小麦面筋蛋白的功能特性。
5) wet gluten protein
小麦湿面筋蛋白
1.
25Hz,when gluten suspension were treated with ultrasound at power levels of 100 W,150 W,200 W,250 W and 300 W for 20 min,the wet gluten proteins respectively exhibit the elastic moduli of 3 361 Pa、3 976 Pa、5 788 Pa、6 954 Pa and 3 912 Pa and th.
利用流变仪研究了超声处理对小麦湿面筋蛋白流变学性质的影响。
6) wheat gluten hydrolysate
酶解小麦面筋蛋白
1.
The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied.
以酶解小麦面筋蛋白为原料,研究了其与κ-卡拉胶在加热条件下的成胶特性。
2.
Gelling characteristics of wheat gluten hydrolysate/κ-carrageenan conjugate were investigated in the present paper.
研究了酶解小麦面筋蛋白与k-卡拉胶在加热条件下的成胶特性。
补充资料：小麦面筋蛋白
CAS: 93384-22-6
中文名称: 小麦面筋蛋白
英文名称: Glutens, Wheat；Glutens,Wheat
中文名称: 小麦面筋蛋白
英文名称: Glutens, Wheat；Glutens,Wheat
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