助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   蛋白发泡 的翻译结果: 查询用时:0.17秒
图标索引 在分类学科中查询
所有学科
更多类别查询

图标索引 历史查询
 

蛋白发泡
相关语句
  “蛋白发泡”译为未确定词的双语例句
     The formation of beer foam is contributed to the foaming proteins to a great extent, which is contained in beer foam itself.
     大量研究表明 ,啤酒泡沫产生的关键因素是啤酒中所含的发泡蛋白 ,发泡蛋白的性质和数量很大程度上决定着啤酒泡沫的质量。
短句来源
     Study on the Technological data for Preparing Foaming Agent from Rice Protein through enzymatic hydrolysis
     酶法水解制取大米蛋白发泡粉工艺参数的研究
短句来源
     A study of this technique with the orthogonal testing method shows that the optimal craft parameters are: 3% for caustic concentration, 12 hours for hydrolysis time, 100 ℃ for hydrolysis temperature, 1∶3 for raw material and water proportion, 560% for the foaminess and (10.9%) for the rate of the obtained.
     结果表明:利用饴糖下脚料糖糟,经水解、过滤、浓缩干燥后可制得植物蛋白发泡粉; 经正交试验法确定的优化工艺参数为碱质量分数3%、水解时间12h、水解温度100℃、原料加水比例1∶3,所得植物蛋白发泡粉的发泡度为560%,得率为10.9%.
短句来源
     the relation between hydrolysis ratio and foam characteristics, the amino acid contents of produced cottonseed protein foamflower, etc.
     尤其对酶法水解制作低酚棉子蛋白发泡粉的工艺控制参数——水解率 ,水解率与发泡性能的关系 ,以及所得棉子蛋白发泡粉的氨基酸组成变化等做了深入分析
短句来源
     Waste material of maltos is hydrolyzed, filtered, condensed and dried to make plant protein foaming powder.
     针对以鸡蛋蛋白干为原料生产蛋白发泡粉而存在的生产成本高、原料价格昂贵等问题,对饴糖下脚料糖糟生产发泡粉进行了研究.
短句来源
更多       
  相似匹配句对
     Preparation of Plant Protein Foaming Powder from Waste Material of Maltose
     糖糟植物蛋白发泡粉的研制
短句来源
     The Progress on the Research of Foaming Proteins in Beer Foam
     啤酒泡沫中发泡蛋白的研究进展
短句来源
     MLL protein;
     MLL蛋白;
短句来源
     RADIOIMMUNOASSAY OF F PROTEIN
     F蛋白的放射免疫分析
短句来源
     The Puff Ink
     发泡油墨
短句来源
查询“蛋白发泡”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
例句
没有找到相关例句


he foamability,foam stability and water-holding capacity of sesame protein were investigated under different condition of pH value,ionic strength,and heat treatment.The experimental result showed that the foamability,foam stability and water-holding properties of sesame protein had a minimum around isoelectric point.The foamability and foam stability could be greatly improved by certain concentration of sesame protein and by NaCl at concentration of 0.6M,whereas sucrose decreased foamability and foam stability...

he foamability,foam stability and water-holding capacity of sesame protein were investigated under different condition of pH value,ionic strength,and heat treatment.The experimental result showed that the foamability,foam stability and water-holding properties of sesame protein had a minimum around isoelectric point.The foamability and foam stability could be greatly improved by certain concentration of sesame protein and by NaCl at concentration of 0.6M,whereas sucrose decreased foamability and foam stability of sesame protein.The warer-holding capacity also declined with heating treatment.

本文比较系统地研究了芝麻蛋白的发泡性和持水力等功能特性,探讨了不同蛋白质浓度、pH值、离子强度和温度因素对芝麻蛋白发泡性和持水力的影响,进行了芝麻蛋白功能特性的变化规律的研究,从理论上解释了芝麻蛋白的发泡性以及持水力的变化特点,为芝麻蛋白在食品工业上的应用提供了依据。

A new type of food additivecorn protein foam powder was prepared by using corn gluten powder as the main material through the processes of enzymolysis,hydrolysis,discolor,deodorizing and drying.The optimal technology conditions determined by orthogonal experiment were as follows:mud cake∶water=1∶2.0(w/w),pH 11,hydrolysis temperature 115℃,hydrolysis time 7.5 h.The protein content of the product was 68.3% and the total yield was 53.4%.

采用玉米麸质粉为主要原料,经酶液化、水解、脱色脱臭及干燥制得新型食品添加剂玉米蛋白发泡粉。正交试验确定的优化工艺条件为:滤饼与水质量比为1∶2.0,介质的pH值为11,水解温度115℃,水解时间7.5h。所得产物的蛋白质含量为63.8%,得率达53.4%。

The corn protein foam powder was prepared by using corn gluten powder as themain material through the processes of enzymolysis hydrolysis, deodorizling, evaporization anddrying. The optimal technology conditions determined by orthogonal experiment and computerassisted design were as follows: mud cake: water=1: 2. 2(W/W), pH11. 4, hydrolysis time8. 0h, hydrolysis temperature 115℃. The total yield of product was 54. 2% and the proteincontent was 65. 3%.

采用玉米麸质粉为主要原料,经酶液化、碱水解、脱色脱臭、蒸发及干燥制得蛋白发泡粉。经正交试验和计算机辅助设计法,确定的优化工艺条件为:滤饼与水质量比为1:2.2,介质的pH值为11.4,水解时间为8.0h,水解温度为115℃,所得产物的蛋白质含量为65.03%,得率达54.2%。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关蛋白发泡的内容
在知识搜索中查有关蛋白发泡的内容
在数字搜索中查有关蛋白发泡的内容
在概念知识元中查有关蛋白发泡的内容
在学术趋势中查有关蛋白发泡的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社