1) 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) myofibrillar proteins
肌原纤维蛋白
1.
Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins;
离子强度和pH值对肌原纤维蛋白热诱导凝胶特性的影响
2.
The extraction of myofibrillar proteins from the chicken chest meat was introduced and the effects of different pH on myofibrillar proteins content were studied in this paper,the biggest content of myofibrillar proteins was 69.
研究从鸡胸肉中提取肌原纤维蛋白,探讨不同pH值对肌原纤维蛋白含量的影响。
4) myofibrillar protein
肌原纤维蛋白
1.
Mechanism of myofibrillar proteins degradation during chicken postmortem aging;
鸡肉在成熟过程中肌原纤维蛋白的降解机制研究
2.
Effects of trehalose on denaturation of bighead carp (Aristichthys nobilis) myofibrillar protein during frozen storage;
海藻糖对冻藏过程中鳙肌原纤维蛋白冷冻变性的影响
3.
Effects of freezing and frozen storage temperature on myofibrillar protein freeze denaturation of silver carp muscle;
冻结条件与冻藏温度对鲢鱼肉肌原纤维蛋白冷冻变性的影响
5) myofibrillar protein
肌原纤维蛋白质
1.
The solubility of actomyosin, activities of Ca~2+-,Mg~2+-, Ca~2*-Mg~2+-, Mg~2+-EGTA-ATPase and SH content of myofibrillar protein are adopted to study the denaturation of myofibrillar protein of Oreochromis niloticus, Aristichthys nobilis and Carassius auratus during frozen storage at-10 ℃, -20℃, -30℃ an.
本文研究了几种主要的淡水经济鱼类——罗非鱼、鳙鱼和鲫鱼在冻藏过程中肌原纤维蛋白质的变性机理。
6) fibrillin-1
肌原纤维蛋白-1
1.
The impact of heat shock on the expression of fibrillin-1 in human dermal fibroblasts;
热休克对肌原纤维蛋白-1在成纤维细胞中表达水平的影响
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