sodium caseinate 酪蛋白酸钠(45) 酪朊酸钠(17)   酪蛋白酸钠     Sodium caseinate (88.03% protein based on dry weight) was hydrolyzed by Alcalase 2.4L and Protamex to 5%, 10%, 15% and 20% degree of hydrolysis (DH) respectively. Sodium caseinate and its hydrolysates were analyzed, compared and used for measuring some functional properties.     采用Alcalase2.4L和Protamex两种蛋白酶分别水解酪蛋白酸钠(蛋白质含量88.03%)至5%、10%、15%和20%等不同的水解度(DH),并对酪蛋白酸钠及其水解产物的各种功能性质进行了分析测定。 短句来源     Protein solubility increased with increasing DH and all hydrolysates were from 84.8%～98% soluble between pH4.0～5.0 at 10%～20% DH. This result indicated solubility improvement of sodium caseinate at its isoelectric pH.     水解产物的溶解性随DH的增大而增强,在pH4.0～5.0、DH10%～20%的范围内产物溶解度84.8%～98%,说明在等电点条件下,酪蛋白酸钠水解后溶解性得到改善; 短句来源     Through Two level design,three main effects:sodium caseinate(SC),vegetable oil and Span60 were selected from several factors that influence the Whipping Ability of non dairy cream.     运用SAS的Two-Level设计从影响植脂奶油搅打特性的几个因素中选出 3个主要因素 :酪蛋白酸钠、植物油和Span60。 短句来源   酪朊酸钠     The fractionation of sodium caseinate peptide by ultrafiltration separation was studied. Sodium caseinate peptide products (hydrolysis degree of 11.5%) can be separated into five components (>10 ku, 10～5 ku, 5～3 ku, 3～1 ku,<1 ku) in terms of molecular weight. The molecular weight distribution of each retentate was determined by SDS-PAGE.     利用截留不同分子质量(10ku、5ku、3ku和1ku)的超滤膜将水解度为11 5 %的酪朊酸钠水解液按分子质量大小分为5级,利用SDS -PAGE研究了酪朊酸钠水解液的分子质量分布及分级膜的分离效果。 短句来源     Fractional Ultrafiltration Separation of Sodium Caseinate Peptides     酪朊酸钠酶解液的分级膜分离的研究 短句来源   相似匹配句对     Fractional Ultrafiltration Separation of Sodium Caseinate Peptides     酪朊酸钠酶解液的分级膜分离的研究 短句来源     Stability of Sodium Tripolyphosphate in Water     三聚磷酸钠在水中的稳定性 短句来源     Research on the Laminated Sodium Silicate     层状硅酸钠的研究 短句来源     Through Two level design,three main effects:sodium caseinate(SC),vegetable oil and Span60 were selected from several factors that influence the Whipping Ability of non dairy cream.     运用SAS的Two-Level设计从影响植脂奶油搅打特性的几个因素中选出 3个主要因素 :酪蛋白酸钠、植物油和Span60。 短句来源 查询“sodium caseinate”译词为用户自定义的双语例句     我想查看译文中含有：的双语例句 为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法，我们为您准备了出自英文原文的大量英语例句，供您参考。   sodium caseinate Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution U 例句来源       Tween-stabilized emulsions oxidized faster as pH increased from 3 to 7, whereas a different behavior was observed in emulsions stabilized with sodium caseinate or a mixture of both emulsifiers. 例句来源       Combined injections of sodium caseinate and phenobollne, the stimulant of protein synthesis, resulted in the development of more intensive morphological and functional manifestations of amyloidosis in old rats. 例句来源       Investigation of behavioral phenomena showed that after injections of sodium caseinate the ability to memorize becomes suppressed, and manifestations of the depressive state are intensified. 例句来源       Together with the structural impairments, injections of sodium caseinate evoke considerable shifts of the parameters of background mass electrical activity in the basolateral amygdala, dorsal hippocampus, and parietal cortex. 例句来源       更多                    In this paper,a microencapsulated palm oil was made by spray drying with malt dextrin and sodium caseinate as wall material,glyceryl monostearate and sucrose esters of fatty acids as emulsifier.A optimum formula was got.The resulting microencapsulation has good solublility,flowability and emulsibility.             以麦芽糊精、酪蛋白为壁材 ,以单甘酯、蔗糖酯为乳化剂 ,采用喷雾干燥法对棕榈油的微胶囊化进行了研究 ,得到了最佳的工艺配方 ,该配方制备的棕榈油微胶囊具有良好的溶解性、流动性和乳化性 文摘来源          Through Two level design,three main effects:sodium caseinate(SC),vegetable oil and Span60 were selected from several factors that influence the Whipping Ability of non dairy cream.Then Box Behnken design and response surface analysis were used to determine the optimum level of the main effects.It is demonstrated that at SC 2.05%,vegetable oil 25.1%,Span60 0.43%,the overrun of non dairy cream can reach maximum,that is 332%.             运用SAS的Two-Level设计从影响植脂奶油搅打特性的几个因素中选出 3个主要因素 :酪蛋白酸钠、植物油和Span60。运用Box -Behnken设计的响应面分析法对三者进行了优化 ,以确定主要因素的最佳水平。优化分析表明 :在酪蛋白酸钠 2 0 5 % ,植物油 2 5 1 % ,Span60 0 .43 %时植脂奶油的打发率达到最大值 3 3 2 %。 文摘来源          The fractionation of sodium caseinate peptide by ultrafiltration separation was studied. Sodium caseinate peptide products (hydrolysis degree of 11.5%) can be separated into five components (>10 ku, 10～5 ku, 5～3 ku, 3～1 ku,<1 ku) in terms of molecular weight. The molecular weight distribution of each retentate was determined by SDS-PAGE. The result showed that fractional ultrafiltration separation can effectively separate sodium caseinate peptides.             利用截留不同分子质量(10ku、5ku、3ku和1ku)的超滤膜将水解度为11 5 %的酪朊酸钠水解液按分子质量大小分为5级,利用SDS -PAGE研究了酪朊酸钠水解液的分子质量分布及分级膜的分离效果。结果表明,分级膜分离方法对酪朊酸钠水解液中的混和肽类能按照分子量大小进行有效的分离。 文摘来源   << 更多相关文摘         相关查询: phosphated sodium caseinate sodium caseinate peptides sodium (sodium caseinate sodium glutamate sodium treat sodium disturbances sodium enriched sodium sands (sodium glycolate sodium glycolate)  对查询结果不满意

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