1) high temperature peanut meal
高温花生粕
1.
Preparation of low bitter polypeptide from high temperature peanut meal;
高温花生粕酶法制备低苦味多肽的研究
2.
Peanut protein extraction by ethanol from high temperature peanut meal was studied.
研究了醇洗高温花生粕生产花生蛋白的工艺。
3.
On the base of analyzing the primary component of high temperature peanut meal, conditions of extracting peanut protein from peanut meal were studied.
以高温花生粕为原料,进行了主要成分的测定,采用正交优化花生蛋白的提取工艺,并对所提花生分离蛋白进行功能性质的测定与研究。
2) low temperature peanut meal
低温花生粕
1.
The alcohol leaching process was employed to prepare peanut protein concentrate from low temperature peanut meal.
以低温花生粕为原料,采用醇洗法制备花生浓缩蛋白,研究了乙醇溶液体积分数、浸洗温度、浸洗次数及固液比对产品中蛋白质含量的影响。
3) defatted peanut flour (PF)
低温脱脂花生粕
4) high temperature soybean meal
高温豆粕
1.
Preparation of soybean protein concentrate by alcohol leaching from high temperature soybean meal;
利用高温豆粕生产醇洗大豆浓缩蛋白的研究
5) peanut dregs
花生粕
1.
Study on volatile compounds in peanut kernels, peanut dregs and peanut shells by roasted
烘烤花生仁、花生粕和花生壳中挥发性物质的研究
2.
The effects of alkali and high temperature treatments on the aflatoxins degradation and enzymatic hydrolysis of peanut dregs are studied in this paper.
本文主要研究了弱碱高温处理法去除花生粕中黄曲霉毒素的效果,并对去毒后花生粕的酶解效果进行了研究。
3.
The effects of temperature, pH, material-solvent ratio and time on the extraction yield of protein extracted from peanut dregs were studied by means of orthogonally rotational combination design, and the optimum range of factors for the secondary extraction was determined.
运用二次回归正交旋转组合设计的方法研究了温度、pH、料液比以及时间对花生粕蛋白质提取率的影响,确定了在二次浸提的前提下,其它各因素的较优提取范围。
6) peanut meal
花生粕
1.
Hydrolysis of peanut meal by neutral protease;
中性蛋白酶水解花生粕的研究
2.
Application of enzyme technique in peanut meal protein hydrolyzation;
酶法技术在花生粕蛋白水解中的应用
3.
Effects of replacement of fish meal with peanut meal in practical diets on growth and amino acid profile of Pacific white shrimp Litopenaeus vannamei;
饲料中用花生粕替代鱼粉对凡纳对虾生长和氨基酸组成的影响
补充资料:蓖麻油粕脱毒
分子式:
CAS号:
性质:蓖麻油饼(粕)中含蛋白质32%~36%,其中含有有毒成分,如蓖麻毒蛋白、蓖麻碱、变应原、血球凝集素等。要利用蓖麻饼粕蛋白,必须脱除这些有毒物质。脱毒的方法有蒸煮挤压膨化法、蒸汽处理法、氨水处理法、化学或生物试剂处理法等。
CAS号:
性质:蓖麻油饼(粕)中含蛋白质32%~36%,其中含有有毒成分,如蓖麻毒蛋白、蓖麻碱、变应原、血球凝集素等。要利用蓖麻饼粕蛋白,必须脱除这些有毒物质。脱毒的方法有蒸煮挤压膨化法、蒸汽处理法、氨水处理法、化学或生物试剂处理法等。
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