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亚麻籽胶
相关语句
  flaxseed gum
    Study on the Primary Structure of NFG-1 from Flaxseed Gum
    亚麻籽胶中的中性多糖NFG-1一级结构的研究
短句来源
    Content of major components of crude flaxseed gum,i. e. ,polysaccharide and protein were determined as 65.4% and 8.50% respectively.
    采用体积分数70%的乙醇沉淀粘质物得到粗亚麻籽胶,粗亚麻籽胶中多糖和蛋白质的质量分数分别为65.4%和8.50%。
短句来源
    pH and the addition of salt also affected apparent viscosity of flaxseed gum.
    盐的加入导致亚麻籽胶溶液的粘度降低.
短句来源
    Flaxseed gum solutions exhibited typical "weak gel" properties by small strain oscillatory measurements.
    动态流变性质的研究表明,亚麻籽胶溶液显示弱凝胶的特性.
短句来源
    In this study,74.2% of mucilage was separated from flaxseed by soaking and demucilage ratio reached 16.7%. This simple water soaking process layed a good foundation not only for preparation of flaxseed gum from mucilage but also for fractionation of flaxseed to extract lignan and oil.
    热水浸泡法工艺简单,粘质物脱除率达到74.0%,粘性脱除率达16.7%,提取的粘质物可以通过进一步纯化制备亚麻籽胶,而脱粘的亚麻籽可以进一步仁壳分离,分别提取亚麻籽油和木酚素。
短句来源
更多       
  flaxseed gum
    Study on the Primary Structure of NFG-1 from Flaxseed Gum
    亚麻籽胶中的中性多糖NFG-1一级结构的研究
短句来源
    Content of major components of crude flaxseed gum,i. e. ,polysaccharide and protein were determined as 65.4% and 8.50% respectively.
    采用体积分数70%的乙醇沉淀粘质物得到粗亚麻籽胶,粗亚麻籽胶中多糖和蛋白质的质量分数分别为65.4%和8.50%。
短句来源
    pH and the addition of salt also affected apparent viscosity of flaxseed gum.
    盐的加入导致亚麻籽胶溶液的粘度降低.
短句来源
    Flaxseed gum solutions exhibited typical "weak gel" properties by small strain oscillatory measurements.
    动态流变性质的研究表明,亚麻籽胶溶液显示弱凝胶的特性.
短句来源
    In this study,74.2% of mucilage was separated from flaxseed by soaking and demucilage ratio reached 16.7%. This simple water soaking process layed a good foundation not only for preparation of flaxseed gum from mucilage but also for fractionation of flaxseed to extract lignan and oil.
    热水浸泡法工艺简单,粘质物脱除率达到74.0%,粘性脱除率达16.7%,提取的粘质物可以通过进一步纯化制备亚麻籽胶,而脱粘的亚麻籽可以进一步仁壳分离,分别提取亚麻籽油和木酚素。
短句来源
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  “亚麻籽胶”译为未确定词的双语例句
    The structure of NFG-1 was analyzed by method of periodate oxydation,smith degradation,partial hydrolysis,methylation analysis,1H and 13C-NMR.
    采用高碘酸氧化、Smith降解、甲基化分析、部分酸水解1、H-NMR和13C-NMR等方法对亚麻籽胶中的NFG-1的结构进行研究。
短句来源
    The decrease in viscosity ( within 10~90℃) followed an Arrhenius temperature dependence, and the activation energy was 27.48 kJ/mol.
    温度对亚麻籽胶溶液的表观粘度的影响符合Arrhenius模型,活化能为27.48kJ/mol; pH值对亚麻籽胶溶液的表观粘度影响很大;
短句来源
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Rheological properties of flaxseed gum were affected by its concentration, temperature, pH and the addition of salt ( such as NaCl, CaCl_(2)). Apparent viscosity exhibited shear thinning behavior following the power law model. Apparent viscosity increased with the increase of concentration, and decreased with the increase of temperature. The decrease in viscosity ( within 10~90℃) followed an Arrhenius temperature dependence, and the activation energy was 27.48 kJ/mol. pH and the addition of salt also affected...

Rheological properties of flaxseed gum were affected by its concentration, temperature, pH and the addition of salt ( such as NaCl, CaCl_(2)). Apparent viscosity exhibited shear thinning behavior following the power law model. Apparent viscosity increased with the increase of concentration, and decreased with the increase of temperature. The decrease in viscosity ( within 10~90℃) followed an Arrhenius temperature dependence, and the activation energy was 27.48 kJ/mol. pH and the addition of salt also affected apparent viscosity of flaxseed gum. Flaxseed gum solutions exhibited typical "weak gel" properties by small strain oscillatory measurements.

研究了亚麻籽胶的静态流变性质和动态流变性质.静态流变性质的研究表明:亚麻籽胶溶液是剪切变稀的假塑性流体,其表观粘度随质量分数的增加逐渐增加;温度对亚麻籽胶溶液的表观粘度的影响符合Arrhenius模型,活化能为27.48kJ/mol;pH值对亚麻籽胶溶液的表观粘度影响很大;盐的加入导致亚麻籽胶溶液的粘度降低.动态流变性质的研究表明,亚麻籽胶溶液显示弱凝胶的特性.

Factors affecting demucilage of flaxseed with warm water were studied using orthogonal experimental design method.The product of yield and static viscosity of the extract,demucilage ratio,as the comprehensive index,to evaluate different levels of each factor.Results showed that optimum demucilage conditions were as follows: temperature 70 ℃,seed-water ratio1∶7(w/w),pH 6.0,soaking duration 1h and soaking times 4.Extract of flaxseed was precipitated by ethanol with a final concentration 70%(v/v) and the precipitate...

Factors affecting demucilage of flaxseed with warm water were studied using orthogonal experimental design method.The product of yield and static viscosity of the extract,demucilage ratio,as the comprehensive index,to evaluate different levels of each factor.Results showed that optimum demucilage conditions were as follows: temperature 70 ℃,seed-water ratio1∶7(w/w),pH 6.0,soaking duration 1h and soaking times 4.Extract of flaxseed was precipitated by ethanol with a final concentration 70%(v/v) and the precipitate was dried as the crude flaxseed gum.Content of major components of crude flaxseed gum,i.e.,polysaccharide and protein were determined as 65.4% and 8.50% respectively.In this study,74.2% of mucilage was separated from flaxseed by soaking and demucilage ratio reached 16.7%.This simple water soaking process layed a good foundation not only for preparation of flaxseed gum from mucilage but also for fractionation of flaxseed to extract lignan and oil.

以亚麻籽为原料,研究了热水浸泡法脱除亚麻籽粘质物的影响因素。以粘质物脱除率与其粘度的乘积———粘性脱除率为指标,通过正交实验确定了各因素的合适水平:温度70℃、pH 6.0、料水质量体积比1 g∶7 mL、时间60 min、脱粘次数4次。采用体积分数70%的乙醇沉淀粘质物得到粗亚麻籽胶,粗亚麻籽胶中多糖和蛋白质的质量分数分别为65.4%和8.50%。热水浸泡法工艺简单,粘质物脱除率达到74.0%,粘性脱除率达16.7%,提取的粘质物可以通过进一步纯化制备亚麻籽胶,而脱粘的亚麻籽可以进一步仁壳分离,分别提取亚麻籽油和木酚素。

The gelling point and melting point of flaxseed gum were investigated,and the gel strength of flaxseed gum were detected with AR1000 rheometer,TA texture testing instrument,scanning electronic microscope(SEM) and atomic force microscope(AFM).The results indicated that flaxseed gum solution was characterized as a gel properties,and which could form a kind of heat reversible gel.Both the gelling point of flaxseed gum solution and the melting point of flaxseed gum gel were influenced by the start cooling temperature,and...

The gelling point and melting point of flaxseed gum were investigated,and the gel strength of flaxseed gum were detected with AR1000 rheometer,TA texture testing instrument,scanning electronic microscope(SEM) and atomic force microscope(AFM).The results indicated that flaxseed gum solution was characterized as a gel properties,and which could form a kind of heat reversible gel.Both the gelling point of flaxseed gum solution and the melting point of flaxseed gum gel were influenced by the start cooling temperature,and the gelling point was lower than its melting point.The gel strength of flaxseed gum could be affected by the dissolution temperature,pH value,NaCl、CaCl_(2) and complex phosphate salt.

采用流变学法测定了亚麻籽胶溶液的胶凝点、熔化点,并采用质构仪、扫描电镜和原子力显微镜等手段研究了影响亚麻籽胶凝胶强度的因素,结果表明亚麻籽胶具有胶凝性,它能形成一种热可逆的冷致凝胶,亚麻籽胶溶液的胶凝点低于其凝胶的熔化点,且亚麻籽胶溶液的胶凝点及其凝胶的熔化点均随冷却的起始温度的升高而升高。亚麻籽胶浓度、溶解温度、pH、NaCl、CaCl2及复合磷酸盐能影响亚麻籽胶的凝胶强度,亚麻籽胶的凝胶强度随着浓度的增加及溶解温度的升高而增强;在pH 6~9的范围内,亚麻籽胶的凝胶强度达到最大;NaCl和复合磷酸盐可以降低亚麻籽胶的凝胶强度,低浓度(<0.3%)的CaCl2可以增强亚麻籽胶的凝胶强度,而高质量分数(>0.3%)的CaCl2能降低亚麻籽胶的凝胶强度。

 
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