1) frozen denaturation
冷冻变性
1.
Research status on the fish protein frozen denaturation;
鱼肉蛋白质冷冻变性研究进展
2.
The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.
简述了鱼肉蛋白冷冻变性机理的研究现状,综述了糖类、盐类、乳蛋白、不同水解物等添加物的抗冷冻变性机理,介绍了鱼肉蛋白冷冻变性的评价指标及其测定方法,展望了抗鱼肉蛋白冷冻变性的新途径及应用前景。
3.
The deterioration of muscle is mainly attributed to the frozen denaturation of myofibirillar protein.
测定结果表明,蔗糖、山梨醇混合物和海藻糖都抑制了冻藏过程中肌原纤维蛋白盐溶性、Ca2+-ATPase活性、巯基含量的降低和表面疏水性的升高,延缓了鳙肌原纤维蛋白的冷冻变性。
2) freeze denaturation
冷冻变性
1.
The thermostability and freeze denaturation of ATPase activity, total-SH and actomyosin(AM) from Charybdis japonica were studied.
冷冻变性后，肌动球蛋白ATPase活性和总巯基数随冷藏时间而明显下降，冷藏温度越低，ATPase活性下降越慢。
3) freezing denaturation
冷冻变性
1.
This review discussed the mechanism of protein denaturation during frozen storage or ice storage,summarized common methods that were applied in study of fish protein freezing denaturation and then introduced several fish protein cryoprotectants and their effect and mechanism.
低温贮藏是保存鱼蛋白的重要方法,然而鱼蛋白在低温下仍会发生冷冻变性并导致其功能特性的下降。
4) Freezing preservation
抗冷冻变性
5) freezing denaturation of protein
蛋白质冷冻变性
1.
The results show cryoprotection technology and rinsing craft are effective to keep frozen aquatic products fresh degree,flavor and prevent freezing denaturation of protein .
说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。
2.
The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper.
本文研究了漂洗次数，漂洗液pH值，不同漂洗溶液和漂洗工艺等漂洗条件对鲢蛋白质冷冻变性的影响。
6) protein freezing denaturation
蛋白质冷冻变性
1.
The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second.
结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。
补充资料：变性
| 变性 degeneration 在致病因素的作用下 ， 组织和细胞发生物质代谢障碍，在细胞内和间质中出现各种异常物质或原有的某些物质堆积过多的现象。细胞受到致病因子的作用后，细胞的功能和结构可在适应能力范围内改变。如果致病因子作用过强，上述改变超过该细胞的适应能力则出现变性 。 致病因子除去后，该细胞可能恢复正常，但严重的变性可能发展为坏死。变性一般分为 ：蛋白质代谢障碍 、脂肪代谢障碍、糖代谢障碍、矿物质代谢障碍和病理性色素沉着等 。 常见的变性有肿胀、水性变 、脂肪变 、玻璃样变、淀粉样变、病理性色素沉着、钙化、粘液变和纤维样变。 |
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