1) yellow white sesame seed
黄白芝麻
2) 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。
3) White sesame
白芝麻
1.
Oil in black sesame and white sesame seeds was obtained by Soxhlet extraction and esterfied with methanol solution of potassium hydroxide for analyzing fatty acid composition by gas chromatography-mass spectrometry (GC-MS).
对黑芝麻和白芝麻中脂肪酸组成进行分析比较。
5) sesame Huang Xiang pit water
芝麻香黄水
6) sesame flavor style liquor
芝麻香型白
1.
In order to make good quality of sesame flavor style liquor,the contribution of protein materials to liquor flavor must be recognized.
生产优质的芝麻香型白酒,要充分重视含蛋白质原料对白酒香味的贡献;同时,了解酱香型白酒的生产工艺内涵以及不同香型工艺间的融合,对生产优质的芝麻香型白酒有着非常重要的意义。
补充资料：黄白
1.淡黄色。 2.黄金和白银。 3.指术士所谓炼丹化成金银的法术。 4.黄色与白色。为正色。 5.指金印和银印。
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