1) active multiemulsion
活性复乳
2) active yoghurt
活性酸乳
3) 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。
4) 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。
5) emulsifying property
乳化活性
1.
The kappa carrageenan(KC)-soy protein isolates (SPI) conjugate have the best emulsifying property among all the products
对7种食用胶和大豆分离蛋白通过Maillard反应制备的共价复合物进行了乳化活性的研究。
2.
The biopolymers conjugated in adesirable degree improved the emulsifying property of isolated soy protein.
0以及pH10时保持好的乳化活性 ,并且在高温、高盐条件下乳化活性进一步提高。
6) 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。
补充资料：无表面活性剂乳液聚合
分子式：
分子量：
CAS号：
性质：见无臭乳液聚合。
分子量：
CAS号：
性质：见无臭乳液聚合。
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