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蛋白大米
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  “蛋白大米”译为未确定词的双语例句
     Optimization of the Technological Parameters for Producing Low-protein Rice
     低蛋白大米生产工艺参数的优选
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  相似匹配句对
     Extraction and Exploitation of Rice Protein
     大米蛋白开发利用
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     Research on Rice Protein
     大米蛋白研究概述
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     and rice preparations as well.
     大米制品。
短句来源
     MLL protein;
     MLL蛋白;
短句来源
     proteinuria(-);
     尿蛋白(-);
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  protein rice
The possible use of this line as a low protein rice cultivar is discussed.
      
Silicalite zeolite : A novel matrix for purification and estimation of a hydrophobic protein rice prolamin
      
Effect of zinc supplementation and high-protein rice on the growth of preschool children on a rice-based diet
      
Supplementation of this diet with 5 mg zinc and substitution of high-protein (10.4%) rice for average-protein rice (~~7.4%) together resulted in significantly faster height and weight increases in the experimental group than in the control group.
      
Effect of high protein rice on nitrogen retention and growth of preschool children on a rice-based diet
      
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: The optical properties and studying advancement of main vegetable protein( rice globulin、 sesame globulin、 soybean protein isolate and so on) gels have been discussed thoroughly in this thesis Through characteristics of these protein gel optical properties、 main factors of affecting optical properties、 relationship between molecular structure、 intermolecular action force and protein gel optical properties have been discussed and analysed, theoretical bases are suggested for further studying and application...

: The optical properties and studying advancement of main vegetable protein( rice globulin、 sesame globulin、 soybean protein isolate and so on) gels have been discussed thoroughly in this thesis Through characteristics of these protein gel optical properties、 main factors of affecting optical properties、 relationship between molecular structure、 intermolecular action force and protein gel optical properties have been discussed and analysed, theoretical bases are suggested for further studying and application of protein transparent gels

论述了主要食用植物蛋白(大米蛋白、芝麻蛋白、大豆蛋白等)凝胶的光学性质及其研究发展。通过讨论和分析这些蛋白凝胶光学性质的特点、影响光学性质的主要因素、分子结构、分子间作用力与蛋白质凝胶光学性质的关系,为蛋白透明凝胶的进一步研究和应用提供理论依据。

To resolve the impurity of starch produced by alkali isolation which is aimed to isolate rice protein from rice starch, a comparison between alkali washing method and enzymatic method was carried out. The results show the superiority of the enzymatic method. Rice protein reduces to 1.04% under conditions of alcalase 0.4%, starch/water rate 1∶6,and reacting for 2h at 60℃. Defatting study indicates that solvent defatting is superior to lipase defatting. Purified starch shows increase in pasting temperature and...

To resolve the impurity of starch produced by alkali isolation which is aimed to isolate rice protein from rice starch, a comparison between alkali washing method and enzymatic method was carried out. The results show the superiority of the enzymatic method. Rice protein reduces to 1.04% under conditions of alcalase 0.4%, starch/water rate 1∶6,and reacting for 2h at 60℃. Defatting study indicates that solvent defatting is superior to lipase defatting. Purified starch shows increase in pasting temperature and decrease in peak viscosity comparing with the unpurified starch. Microstructure examination discovers that the purified starch granules are partially destroyed. Defatting reduces both pasting temperature and peak viscosity.

通过碱洗法和酶法纯化大米蛋白和大米淀粉分离过程中产生的纯度不高的淀粉,结果表明酶法去大米淀粉中的蛋白优于碱法,采用碱性蛋白酶纯化大米淀粉的最优工艺参数为:时间2h,温度60℃,料液比1∶6,加酶量0.4%。对大米淀粉脱脂的研究表明溶剂法脱脂比胰脂肪酶脱脂效果好。酶法去蛋白的大米淀粉与未纯化淀粉比较糊化初始温度上升,峰值粘度下降,超微结构显示其淀粉粒结构部分被破坏。脱脂则使糊化初始温度和峰值粘度均下降。

We developed the healthy maigre food for midlfie and elderly which used the soybean isolate protein, rice, soybean, pumpkin, soybean dreg, medlar, corn oil, etc as main raw material with adding fructooligosaccharides, VB, VD, Ca, Zn and Se as nutriment fortificants. The best formula of the product were 25% rice, 35% soybean, 5% pumpkin, 25% soybean isolate protein, 15% corn oil, 2% corn starch, 2% soybean dreg, 0.5% medlar, and 2% fructooligosaccharides.

针对中老年人的生理特点及营养需要,本文以大豆分离蛋白、大米、大豆粉、南瓜、豆渣、枸杞、玉米油为主要原料,补充低聚果糖、B族维生素、维生素D、钙、铁、锌、硒等营养强化剂,研制出了一种能满足素食主义者每日营养需要的保健素食。通过对产品综合评分,选出最佳工艺及配方,最佳配方为:大米25%,黄豆35%,南瓜粉5%,大豆分离蛋白25%,玉米油15%,玉米淀粉2%,豆渣2%,枸杞0.5%,低聚果糖2%。

 
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