1) gluten
[英]['ɡlu:tən] [美]['ɡlutn]
面筋蛋白
1.
Effects of Gluten on Noodle Qualities;
面筋蛋白与面条品质关系研究
2.
Study on Modification by Succinylation of Wheat Gluten;
小麦面筋蛋白琥珀酰化改性研究
3.
Study on the limited enzymatic hydrolysis of wheat gluten;
控制酶解小麦面筋蛋白的研究
2) wheat gluten
面筋蛋白
1.
Several important property parameters of the wheat gluten membrane were studied and tested by adding the cross-linking reagent CaCl2 while the optimum conditions were got by multiple scoring method.
本文研究了采用交联剂氯化钙对小麦面筋蛋白复合膜各项性能的影响,应用综合评分法得出,氯化钙的最佳添加浓度为0。
2.
3mol/L,wheat gluten 12.
采用酸法对小麦面筋蛋白进行了去酰胺改性,实验得出最佳工艺条件为:盐酸浓度0。
3.
After the enzymes were used in proper condition to hydrolyze wheat gluten for 4 hours,Gln bounded peptides in the hydrolysates were measured under the protection of [Bis(trifluoroacetoxy)iodo]benzen(BTI) by HPLC(λ=340 nm).
单酶在适宜的条件下水解面筋蛋白4 h后取样。
3) gluten protein
面筋蛋白
1.
Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
2.
Starch and gluten protein are two mainly components of the flour.
概括了影响淀粉糊流变特性的几个主要因素:蒸煮温度、搅拌时间、搅拌速度、pH值以及淀粉糊浓度、盐和蔗糖的作用,同时讨论了面筋蛋白对面制品流变特性的影响机理。
3.
This paper studied on the degradability of wheat gluten protein in goat s rumen, gluten protein on the movement of rumen of goats , the effect of gluten protein on ruminal metabolism and blood indexes in goats and the rumen fluid with opioid activity on the growth and endogenous hormones of local chickens.
本论文研究了面筋蛋白在山羊瘤胃中的降解特性、对山羊瘤胃运动以及对山羊瘤胃代谢和血液指标的影响,并利用面筋蛋白的瘤胃微生物降解液调节雪山草鸡的生长代谢,运用本文建立的离体家兔小肠测定装置,检测到瘤胃微生物降解面筋蛋白的降解液具有阿片肽活性,为开发利用植物蛋白源活性肽作为畜禽生理调节剂,提供理论依据和应用指导。
4) wheat gluten protein
面筋蛋白
1.
The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
2.
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
对小麦面筋蛋白进行蛋白酶改性,可以提高其溶解性及其他功能性质。
5) wet gluten
湿面筋蛋白
1.
Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten
超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响
2.
The content of freezable water in frozen wet gluten was determined by means of differential scanning calo-rimetry(DSC) to reveal the thermodynamic mechanism of ice crystallization during the ultrasonic-assisted food freezing.
用差示扫描量热仪测定了不同冷冻环境下湿面筋蛋白中可冻结水的含量,探讨了超声辅助食品冷冻过程中冰结晶的热力学机制;用扫描电镜间接观察和分析了冷冻湿面筋蛋白中冰晶的形状和粒度分布。
6) wheat gluten
小麦面筋蛋白
1.
Study on the enzymatic hydrolysis of wheat gluten by acid proteases;
酸性蛋白酶降解小麦面筋蛋白的研究
2.
Research on modification technologies of wheat gluten;
小麦面筋蛋白改性技术的研究
3.
Effect of ethyl glycohol on filming properties from wheat gluten films;
乙二醇对小麦面筋蛋白成膜特性的影响
补充资料：面筋
【通用名称】
面筋
【其他名称】
面筋 (宁原《食鉴本草》)
【来源】
为小麦面和麸皮入水揉洗后所获得的胶粘状物质。
【性味】
甘，凉。 ①宁原《食鉴本草》："性凉寒。" ②《纲目》："甘，凉。" ③《医林纂要》："咸，寒。"
【功用主治】
和中，解热，止烦渴。 ①宁原《食鉴本草》："宽中，益气。" ②《纲目》："解热，和中，劳热人宜煮食之。" ③《医林纂要》："解面毒，和筋养血，去瘀。" ④《随息居饮食谱》："解热，止渴，消烦。"
【用法与用量】
内服：煮食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条