1) macerating enzyme
软化酶
1.
The new enzyme(macerating enzyme)applied to the process of fruits and vegetables was studied in this paper.
本研究旨在通过黑曲霉固态发酵开发研究新型的果蔬加工用酶——软化酶(粥化酶),它是一种含有以果胶酶、半纤维素酶、纤维素酶为主,并含有淀粉酶、蛋白酶等多种酶的复合酶制剂。
2) normal temperature bating enzyme
常温软化酶
1.
Comparative studies about the activity of domestic trypsin and foreign normal temperature bating enzyme in different conditions were described.
作者对国产工业胰酶和国外常温软化酶进行了不同条件下的活力测定对比研究，并且进行了软化应用对比实验。
3) soften
软化
1.
Controlling and its mechanism on the browning and softening of the lotus sprout;
藕鞭褐变与软化的控制及其机理的研究
2.
An Analysis of Soil Soften of Bucket Foundation Caused by Seepage and It s Influence to Penetration Resistance;
渗流引起的桶形基础土体软化及其对沉贯阻力的影响分析
3.
The research shows that the tissue can be softened after being boiled for five minutes using Na2CO3(2%).
研究表明:铜藻采用2%Na2CO3煮沸5min使其组织软化,选用盐、味精、糖、酒、柠檬酸、红辣椒等配制三种不同配方进行调味,用115℃、20min杀菌后可得到制品。
4) softening
软化
1.
Progress in the side-stream softening and purification treatment of industrial circulating cooling water systems;
工业循环冷却水旁流软化——净化处理技术进展
2.
Study on hypobaric storage affecting softening of the jujube in the west of Liaoning;
减压贮藏对辽西大枣采后软化影响的研究
3.
Production sewage softening treatment technology progress at home and abroad;
国内外采油污水软化技术研究进展
5) bating
软化
1.
The optimal bating conditions for making beaver rabbit fur by using acid protease.
獭兔皮软化应用试验及形态学的观察证明,该酶显著提高了毛皮柔软性及物理机械性能,而对毛囊未产生明显的影响。
2.
Activityof enzyme ARS was analyzed,bating technology of rabbits skin was optimized subsequently in this article.
对软化酶ARS的活力分析及兔皮软化工艺试验的优化,可知酶ARS的活力大小约为1000μ/g,最佳pH为3。
3.
The enzymatic bating systems of wet blue over the past decades are reviewed and summarize.
详细介绍了近几十年来国内外关于蓝湿革的酶软化研究。
6) Intenerate
软化
1.
New Economy and intenerated trend of export goods structure;
新经济与出口商品结构的软化趋势
2.
All countries intenerate this principle in the practice because of it.
本文试图阐述严格相符原则存在的法理基础及其在UCP500中的体现,各国在实践中的运用,并针对其过于刚性的特点提出软化处理。
参考词条
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。