2) pork myofibrillar protein gel
猪肉肌原纤维蛋白凝胶
1.
Effect of microbial transglutaminase on functionality of pork myofibrillar protein gel—a low field NMR method
低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响
3) muscle protein
肌肉蛋白
1.
Changes of silver carp muscle proteins during chilled storage;
冷藏条件下鲢鱼肌肉蛋白的变化
2.
The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.
结果表明:3种热处理方法下,一定量的转谷氨酰胺酶及肌肉蛋白使猪肉糜表现出不同的颜色和质构特性;与其他两种方法相比,水浴加热使猪肉糜更具有弹性;加入MTGase后,样品的储能模量G′增大,表明MTGase的加入影响了猪肉糜的流变特性、颜色以及质构,其效力取决于猪肉糜的热处理方法。
3.
Mechanism of the enzymolysis of muscle proteins from Harengula Zunasi Bleeker by compound enzyme that obtainedfrom mixture with papain and flavorease was studied.
本文研究了海水鱼青鳞鱼(Harengula Zunasi Bleeker)肌肉蛋白由木瓜蛋白酶和风味酶复合而成的复合酶水解机制。
4) muscle protein
肌肉蛋白质
1.
The muscle protein consists of 18 amino acids and there are 8 essential aminoacids for human.
肌肉蛋白质由１８种氨基酸组成，其中有８种人体必需氨基酸。
5) Muscle Proteinases
肌肉蛋白酶
6) muscle LIM protein
肌肉LIM蛋白
1.
The abnormal expression of myocardium developing factor muscle LIM protein(MLP)contributes to this process.
心肌发育调控基因肌肉LIM蛋白(muscle LIM protein,MLP)的表达异常与心肌肥大有关。
2.
A full length sequence of rat cDNA (640 bp) coding muscle LIM protein (MLP) was amplified with RT PCR.
采用RT PCR技术克隆了大鼠肌肉LIM蛋白 (MLP) 6 40bp的全长cDNA序列 。
补充资料：胶原蛋白水解产物
CAS: 92113-31-0
中文名称: 胶原蛋白水解产物
英文名称: Collagens, hydrolyzates；hydrolyzed collagen；colatron；crotein spo；protein hydrolysate from collagen；protein hydrolyzates, collagen；proteins, collagen, hydrolysate
中文名称: 胶原蛋白水解产物
英文名称: Collagens, hydrolyzates；hydrolyzed collagen；colatron；crotein spo；protein hydrolysate from collagen；protein hydrolyzates, collagen；proteins, collagen, hydrolysate
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