盐溶蛋白,salt-soluble protein英语短句,例句大全

盐溶蛋白,salt-soluble protein
1)salt-soluble protein盐溶蛋白
1.Analysis of SSR and salt-soluble protein fingerprinting in maize;玉米SSR与盐溶蛋白指纹图谱分析
2.Researches on emulsification of salt-soluble protein of Yun-nan local goat and its crossbreed云南地方山羊及其杂交羊肌肉盐溶蛋白乳化特性研究
3.seeds content of protein, salt-soluble protein extraction conditions,the best salt-soluble protein gel electrophoresis, as well as Allium mongolicum Regel.本实验通过对沙葱种子各蛋白质的含量、盐溶蛋白的提取条件、盐溶蛋白最佳电泳技术以及沙葱整个生长发育时期盐溶蛋白的研究,确定了沙葱种子中各蛋白质的含量,盐溶蛋白的最佳提取条件,盐溶蛋白的最佳电泳技术和整个生长发育时期沙葱的变化情况,为其应用提供技术指导并进一步揭示沙葱种子盐溶蛋白在种子形成、发育、休眠、萌发过程中的作用机理,这对完善生物学研究有重要意义,并为开发利用这一特色资源奠定理论基础。

英文短句/例句

1.Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat;不同种类肉盐溶蛋白凝胶特性的研究
2.STUDY ON PAGE OF LSOLATIONG SEEDS SALT-SOLUBLE PROTEINS OF Allium mongolicum RRGEL.沙葱种子盐溶蛋白电泳技术体系构建
3.Study on Solubility and Gel Functionalities of Salt-Soluble Proteins from Muscles;肌肉盐溶蛋白质溶解性和凝胶特性研究
4.Study on the effect of phosphate for gel properties of salt-solutable protein磷酸盐对盐溶蛋白凝胶特性的影响研究
5.Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;牛肉盐溶蛋白质凝胶特性及其影响因素的研究
6.Studies on Gelation Properties of Salt-soluble Protein of Chicken and the Factors Affecting Functional Characteristics of Gelation;鸡肉盐溶蛋白质凝胶特性及其影响因素的研究
7.Study on the effect of metal ion for gel properties of salt-solutable protein of chinensis prawn金属离子对中国对虾盐溶蛋白凝胶特性的影响
8.Study on the effect of extractive conditions on bloom strength of salt-soluble proteins of pork提取条件对猪肉盐溶蛋白凝胶强度影响的研究
9.Research development on the thermal induced gelation of salt-soluble meat proteins肌肉盐溶蛋白热诱导凝胶特性研究进展
10.Progress of research on gel mechanism and influencing factors of salt-soluble proteins of muscle肌肉盐溶蛋白质凝胶机理及影响因素研究进展
11.Study on the co-gel of Soy Protein Isolate and Salt-soluble pork protein大豆分离蛋白与猪肌肉盐溶蛋白共凝胶作用的研究
12.Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates猪肌肉盐溶蛋白与大豆分离蛋白共凝胶特性的研究
13.Study on the Purity Identification of Hybrid Rice Seeds by Salt-soluble Protein SDS-PAGE;应用盐溶蛋白SDS-PAGE技术鉴定杂交水稻种子纯度的研究
14.Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究
15.Research on PAGE of Salt-Soluble Protein in Genital and Different Seeds of Storage Time of Allium Mongolicum Regel.沙葱生殖生长期生殖器官和不同储藏期种子的盐溶蛋白PAGE研究
16.Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响
17.Optimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究
18.EFFECT OF VARIOUS ADDITIVES ON WATER HODLING CAPACITY OF HEAT-INDUCED GEL OF CHICKEN SALT-SOLUBLE PROTEIN不同添加剂对鸡腿肉盐溶蛋白热诱导凝胶保水性的影响

相关短句/例句

salt-soluble proteins盐溶蛋白
1.Progress of research on gel mechanism and influencing factors of salt-soluble proteins of muscle肌肉盐溶蛋白质凝胶机理及影响因素研究进展
2.The effects of polyphosphates and pH on heat-induced gelation of salt-soluble proteins from chicken were studied.主要研究了多聚磷酸盐及pH对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。
3)Salt soluble protein盐溶蛋白
1.Extraction of pine nut salt soluble protein松仁中盐溶蛋白的提取工艺研究
2.Myofibrillar proteins were the most important salt soluble proteins, which played a very important role in the gel formation of salt soluble protein.肌原纤维蛋白是最重要的一种盐溶蛋白，对于肌肉盐溶蛋白热诱导凝胶的形成和功能特性有着举足轻重的作用。
4)salt-soluble meat protein(SSMP)盐溶肉蛋白
1.There were interactions between flaxseed gum and salt-soluble meat protein(SSMP)by the results of dynamic theological properties,texture and microstructure.通过盐溶肉蛋白-亚麻籽胶(SSMP—FG)混合凝胶动态流变性质、凝胶强度、析水率的测定和超微结构的观察,证实亚麻籽胶与盐溶肉蛋白之间发生相互作用。
5)salt-soluble globulin盐溶球蛋白
6)salt-soluble protein盐溶性蛋白
1.Using the content of sodium chloride and salt-soluble protein in Muraenesox cinereus muscle and the protein content in brine as indexes,a multiple regression model was set up between the results of sensory evaluation and determined indexes in different wet-salting condition.以腌制后鱼肉盐溶性蛋白含量、氯化钠含量、盐卤中蛋白质含量为指标,通过单因素实验以及响应面分析法,研究不同腌制条件(时间、温度、盐度)对鳗鱼肉品质的影响,并建立感官评定结果与测定指标间的数学模型,以优化湿腌工艺条件。
2.The indexes including the dirp loss of salt-soluble protein content,actomyosin ATPase activities and DHpeakⅠ,Ⅱ,Ⅲ.以汁液流失率、盐溶性蛋白、肌动球蛋白ATPase活性、峰Ⅰ、峰Ⅱ和峰Ⅲ的变形焓值为指标,研究不同的冻藏温度(-20、-30、-40℃)对温氏鸡蛋白变性的影响。