1)flavourzyme风味蛋白酶
1.Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
2.In this paper, the debittering study of cod protein hydrolysates is carried out, and flavourzyme is usedas debittering enzyme.利用风味蛋白酶进行了鳕鱼蛋白水解产物脱苦的试验研究。
3.Hydrolyzing protein in beer distiller's grains with flavourzyme Through perpendicular test,the result confirms the best combinatio研究了风味蛋白酶对啤酒糟中蛋白质的水解条件 ,确定了最佳酶解工艺。
英文短句/例句
1.Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
2.Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
3.Enzymatic Preparation of Flavor-enhancing Peptide from Soybean Meal Protein酶法水解蛋白制备风味增强肽的研究
4.Study on the effect on Chinese-bacon flavor by additon of papain添加木瓜蛋白酶对腊肉风味的影响研究
5.Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce中性蛋白酶对鯷制鱼露风味形成的影响
6.The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
7.On hydrolysis of duck egg white by Flavourzyme;Flavourzyme风味酶水解鸭蛋蛋清研究
8.Study on preparation of low bitter peptide from CPI by multienzyme hydrolysis多酶水解棉籽分离蛋白制备低苦味肽的研究
9.Study on Improving the Utilization Ratio of Protein and Enhancing of Flavor in Soy Sauce Brewing;提高发酵酱油蛋白质利用率及风味改进的研究
10.The Research of Vegetable Protein-Coffee Drink and the Analysis of Its Aroma;植物蛋白咖啡饮料的研制与风味特征分析
11.Identification of flavor compounds in modified alcohol leached soy protein concentrate改性醇法大豆浓缩蛋白的风味物质分析
12.Study on Bitterness Mechanism of Enzymatic Hydrolysate of Soybean Isolate Protein and Debittering Methods;大豆蛋白酶法水解物的苦味机理及脱苦方法的研究
13.Therapeutic Effects of Modified Bufei Decoction on Elastase-induced Emphysema in Rats加味补肺汤对弹性蛋白酶诱发大鼠肺气肿模型的治疗作用
14.Influence of Jiawei Bugan Decoction on PKC-βⅡ Expression of Sciatic Nerve in Experimental Diabetic Rats加味补肝汤对糖尿病大鼠坐骨神经中蛋白激酶Cβ亚型表达的影响
15.Study on Changes of Sensory Properties of Wheat Gluten Hydrolysates during Enzymatic Hydrolysis小麦面筋蛋白深度酶解过程中呈味物质变化趋势的研究
16.Studies on hydrolyzing protein of silver carp with neutral protease and acid protease中性蛋白酶和酸性蛋白酶水解鲢鱼蛋白的研究
17.To hydrolyze the sea cucumber collagen, four proteases are used as follows:3942 neutral proteinase, trypsin, papain, bromelain.本实验选用3942中性蛋白酶、蛋白酶、瓜蛋白酶、萝蛋白酶四种酶对胶原蛋白进行水解。
18.Effect of Rehmanniae Decoction of Six Ingredients on Renal Protein Kinase C Activity and Content of Transforming Growth Factorβ_1 in Serum of Diabetic Nephropathy Rats六味地黄汤加味对糖尿病肾病大鼠肾脏蛋白激酶C活性及血清转化生长因子β_1的影响
相关短句/例句
Flavorzyme风味蛋白酶
1.Study on hydrolytic conditions of rape-seed protein by flavorzyme风味蛋白酶水解菜籽蛋白条件研究
2.Step hydrolysis process with Alcalase and Flavorzyme was optimized to get good quality and hemin enriched hydrolysis product.以静脉采集的抗凝梅花鹿血为材料,考察了蛋白酶种类、酶解条件对鹿血中血红蛋白水解度、氮收率和血红素含量的影响,优化了碱性蛋白酶(Alcalase)和风味蛋白酶(Flavorzyme)的分步酶解工艺,以获得具有良好感官品质和富含血红素的鹿血酶解产品。
3)flavourzyme复合风味蛋白酶
1.Study on the flavourzyme hydrolyzed soy bean protein seasoning;复合风味蛋白酶水解豆粕调味液的研究
2.Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
3.This paper studied the hydrolysis of crab meat by Alcalase and flavourzyme.研究碱性蛋白酶和复合风味蛋白酶水解螃蟹肉的工艺条件。
4)flavourzyme风味酶
1.On hydrolysis of duck egg white by Flavourzyme;Flavourzyme风味酶水解鸭蛋蛋清研究
2.In order to prepare corn sorber-up peptides with high function and good flavor,an orthogonal experiment and the determination of alcohol dehydrogenase activity were carried out to compare the debittering effects for corn sorber-up peptides by using active carbon,flavourzyme,and β-cyclodextrin,and meanwhile to investigate their influences to the sorber-up function.为了制备具有高醒酒活性及风味良好的玉米肽功能食品,采用正交实验、体外乙醇脱氢酶活性试验,比较了活性炭吸附法,风味酶酶切法和β-环糊精掩盖法3种脱苦工艺对脱苦效果和醒酒活性的影响,以期获得醒酒活性高、风味口感好的产品。
3.The optimum reaction conditions for flavourzyme were: pH6.风味酶水解脱脂鸡蛋蛋黄粉的最适条件为:pH6。
5)flavourease风味酶
1.In this study, we supposed that hydrolysis dynamics model controlled by flavourease at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamics model controlled by flavourease at the same temperature.在假设风味酶恒温控制水解动力学遵循内切酶限制水解动力学历程的前提下,通过实验方法求出了风味酶恒温控制水解动力学模型。
6)Flavor duck egg风味鸭蛋
延伸阅读
结晶胰蛋白酶 ,胰蛋白酶药物名称：结晶胰蛋白酶英文名：Trypsin别名： 结晶胰蛋白酶 ,胰蛋白酶外文名：Trypsin 适应症： 1.用于脓胸、血胸、外科炎症、溃疡、创伤性损伤、娄管等所产生的局部水肿、血肿、脓肿。 2.用于呼吸道疾病。 3.用于治疗毒蛇咬伤，曾试用于竹叶青、银环蛇、眼镜蛇、蝮蛇等毒蛇咬伤的各型病人８００余例，均获治愈。 用量用法： 1.一般应用：１次５０００单位，每日１次肌注，用量酌情而定。为防止疼痛，可加适量普鲁卡因。局部用药视情而定，可配成溶液制剂（ｐＨ７．４～８．２，微碱性时活性最强）、喷雾剂、粉剂、油膏等，用作体腔内注射、患部注射、喷雾、湿敷、涂搽等。 2.治蛇毒：取注射用结晶胰蛋白酶２０００单位１～３支，加０．２５％～０．５％盐酸普鲁卡因（或注射用水）４～２０ｍｌ稀释，以牙痕为中心，在伤口周围作浸润注射，或在肿胀部位上方作环状封闭１～２次。如病情需要可重复使用。若伤肢肿胀明显，可于注射本品３０分钟后，切开伤口排毒减压（严重出血者例外），也可在肿胀部位针刺排毒。如伤口已坏死、溃烂，可用其０．１％溶液湿敷患处 注意事项： 1.较常见的不良反应有寒战、发热、头痛、头晕、胸痛、腹痛等，但并不影响继续用药，一般给予抗组胺药和解热药，即可控制或预防。 2.不可用于急性炎症及出血空腔中。 3.肝肾损伤、血液凝固异常和有出血倾向的病人忌用。 4.吸取注射液后应另换针头，以免注射时疼痛。 5.不可作静注。用前需作划痕试验，应注意可能产生过敏反应。 6.外用时，可采用注射用制剂以缓冲液溶解，但必须在３小时内用毕。 规格： 注射用结晶胰蛋白酶：每支１０００单位、２０００单位、５０００单位、１００００单位.类别：酶类及生化药物
