1) whey protein powder
乳清蛋白粉
1.
Gelatin,casein,sodium caseinate,chitin,chitosan,whey protein powder and so on are main thickeners originated from animal.
本文综述了主要的动物来源的增稠剂,包括明胶、酪蛋白、酪蛋白酸钠、甲壳素、壳聚糖、乳清蛋白粉等,还综述了这些动物来源增稠剂的性状、性能及其在食品工业中的应用等,并对其应用前景作了展望。
2) soybean whey proteins
大豆乳清蛋白粉
1.
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
研究了大豆乳清蛋白粉对面粉的增白效果,并进一步研究了在增白过程中起主要作用的脂肪氧化酶活性的变化规律。
3) Whey protein
乳清蛋白
1.
Determination of α-lactalbumin and β-lactoglobulin in whey protein by SDS-PAGE electrophoresis;
SDS-PAGE电泳测定乳清蛋白方法的研究
2.
The functional ingredients of whey protein and the major application;
乳清蛋白的功能成分及其主要应用
3.
Effect of fat replacers from whey protein on the quality of ice cream;
以乳清蛋白为基质的脂肪替代品对冰淇淋品质的影响
4) egg white powder protein
蛋清粉蛋白
1.
The contrast analysis and L9(34) orthogonal test were used in this study to reduce the cost of producing egg white powder protein high F value peptide that would help to realize the industrialization of large scale production.
为了降低蛋清粉蛋白高F值寡肽的生产成本以实现工业化大规模生产,本实验利用了对比分析和L9(34)正交试验设计方法,考察热变性时间、热变性温度和加酶量三个因素对蛋清粉蛋白水解度的影响,优化出蛋清粉蛋白热变性条件的最佳参数为:当底物浓度为5%,热处理温度90℃,热处理时间10min,碱性蛋白酶加酶量5%,酶解5h后蛋清粉蛋白水解度为26。
5) protein content of milk powder
乳粉蛋白质
1.
Determination of protein content of milk powder which is constituted by government standard is based on the classical Kieldahl method.
国家标准规定的乳粉蛋白质测定方法是基于凯氏定氮法,因此理论上任何含氮物质的加入均折算成为蛋白质含量。
6) whey polypeptides
乳清蛋白肽
1.
Preparation of whey polypeptides and its effects on scavenging hydroxyl radicals;
乳清蛋白肽的制备及羟自由基的清除作用
补充资料：乳清
分子式：
CAS号：
性质：见血清
CAS号：
性质：见血清
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