1) sesame protein
芝麻蛋白
1.
Antioxidative activity of sesame protein hydrolysates
芝麻蛋白酶解物的抗氧化活性研究
2.
With the sesame protein as the substrate,this paper researched the hydrolyzing capability of four kinds of protein enzyme by the improved pH-stat,and choosed the optimal protein enzyme,then through orthogonal experiments,the optimal reaction conditions of the proteinase was determined.
以芝麻蛋白为底物,用改进的pH-stat法比较四种蛋白酶对芝麻蛋白质的水解能力,从中选出对芝麻蛋白具有较强水解能力的酶,并通过正交试验确定了酶的最适反应条件。
3.
Thermal process flavor is produced by mixing glucose, cysteine, arginine, and sesame protein hydrolysates in a solution system under 220 ℃.
用葡萄糖、半胱氨酸、精氨酸和水解芝麻蛋白,在145℃温度下加热40 min,可以产生接近焙炒芝麻的风味,香气中的主要物质是2-乙基-5-甲基吡嗪、乙酰呋喃、2-乙酰噻唑、5-乙基-4-甲基噻唑。
2) sesame meal protein
芝麻渣蛋白
3) sesame meal
芝麻粕蛋白
1.
The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design.
通过单因素试验和正交试验分析,确定碱性蛋白酶Alcalase水解芝麻粕蛋白的最佳水解工艺条件为底物浓度70g/L、温度65℃、[E]/[S]为6%、pH8。
4) black sesame protein
黑芝麻蛋白
5) sesame protein isolate
芝麻分离蛋白
1.
In this paper experiments were designed to hydrolyze the SePI(sesame protein isolate)using Flavourzyme, which is suitable for the purpose.
以芝麻分离蛋白为底物,用蛋白酶(flavourzyme)进行水解,得到酶水解物。
6) sesame cake protein
芝麻饼粕蛋白
1.
Acute toxicity test study on mice with sesame cake protein
芝麻饼粕蛋白急性毒性试验研究
补充资料：黄金芝麻香蕉
黄金芝麻香蕉
1）香蕉去皮，随便切块。
2）先筛上一层淀粉，在香蕉表面涂抹均匀。
3）一个鸡蛋打散 + 淀粉适量 + 一点点盐，觉得香蕉不甜再加点糖，搅拌均匀。另外准备芝麻适量，菜谱上说用白芝麻，我没有。
4）香蕉挂鸡蛋糊，然后裹上芝麻。
5）下油锅。油比较热的时候再把香蕉放进去，漂起来的时候出锅，控油完成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。