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1)  soybean and shrimp meal peptide
大豆虾粉肽
1.
In order to evaluate the suitable enzymolysis condition of soybean and shrimp meal peptide,the optimum parameters of enzyme levels([E],U/g),substrate concentration([S],W/V),pH value,reactive temperature(T,℃)and reaction time(t,h)of alkali protease,acidic protease,and neutal protease to hydrolyze the mixture of dehulled soybean meal(70 %)and shrimp meal(30 %)were studied individually.
为了筛选生产大豆虾粉肽的适宜蛋白酶及酶解条件,试验采用单因素试验设计,以水解度为检测指标,按酶浓度、底物浓度、pH值、酶解温度和酶解时间逐一分别对3种微生物发酵产生的酸性蛋白酶、碱性蛋白酶和中性蛋白酶水解脱皮豆粕和虾粉混合蛋白的适宜酶解条件进行筛选。
2)  Sautéed Prawns with Pea Sprouts
豆苗大虾
3)  Shrimp marinara(tantalizing prawns with spaghetti)
大虾意粉
4)  soybean polypeptides
大豆多肽
1.
Preparation and application of soybean polypeptides;
大豆多肽的制备及其应用研究
2.
Using AN as standards, the optimized conditions of one enzyme hydrolysis, the order of double enzymes hydrolysis and the best condition of low molecular weight polypeptides have been found , with capillary electrophoresis,the molecular weight of soybean polypeptides were determined.
以氨基氮为评价指标,确定了单酶水解工艺,双酶分步水解的顺序和制备小分子大豆多肽的最佳条件,并通过毛细管电泳方法对水解多肽的分子量进行测定。
3.
As a new prodution of soybean,soybean polypeptides has specially properties and physiologically function.
大豆多肽是大豆蛋白水解后,由3 ̄6个氨基酸残基组成的低肽混合物。
5)  soybean peptides
大豆多肽
1.
Preparation of soybean peptides by composite proteases;
双酶水解制备大豆多肽的研究
2.
Study on the extraction technique of soybean peptides by triple-enzyme composite hydrolysis;
三酶复合法提取大豆多肽工艺的研究
3.
Properties and application research state of soybean peptides;
大豆多肽特性及其应用研究现状
6)  soybean peptide
大豆多肽
1.
Optimum research of decolouring technology of soybean peptide;
大豆多肽脱色工艺优化研究
2.
Studies on optimizing soybean meal fermentation conditions to produce soybean peptides by aspergillus niger with RSM;
响应面法优化黑曲霉发酵豆粕产大豆多肽发酵条件的研究
3.
Purification and antioxidant activity of soybean peptide;
大豆多肽的分离纯化与抗氧化活性研究
补充资料:大豆蛋白肽
分子式:暂无
分子量:暂无
CAS号:暂无

性质:暂无

制备方法:暂无

用途:生物制品。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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