芝麻饼粕蛋白,sesame cake protein英语短句,例句大全

芝麻饼粕蛋白,sesame cake protein
1)sesame cake protein芝麻饼粕蛋白
1.Acute toxicity test study on mice with sesame cake protein芝麻饼粕蛋白急性毒性试验研究
2)sesame meal芝麻粕蛋白
1.The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design.通过单因素试验和正交试验分析,确定碱性蛋白酶Alcalase水解芝麻粕蛋白的最佳水解工艺条件为底物浓度70g/L、温度65℃、[E]/[S]为6%、pH8。
3)sesame cake芝麻饼粕
1.Exploration of the condition of sesame cake protein extraction and preparation;芝麻饼粕蛋白提取与制备条件研究
2.A linear equation of rapid determination of extraction rate of sesame cake protein was established.本文建立了快速测定芝麻饼粕蛋白提取率的线性方程,通过响应面优化试验,获得碱提酸沉法提取芝麻饼粕蛋白的最佳工艺。
3.The sesame cake contains 40～60%protein and 0.我国是芝麻生产大国,资源丰富,仅芝麻饼粕的年产量就在50万吨以上。

英文短句/例句

1.Studied on Antioxidant Function and Characteristic Ingredient of Sesame Cake Fermentation发酵芝麻饼粕的抗氧化功能及特征成分研究
2.ANTIMICROBIAL ACTIVITIES OF THE SESAME CAKE EXTRACTS AGAINST FOOD SPOILAGE ORGANISM芝麻饼粕中活性物质对食品腐败菌的抑菌研究
3.Protease production by solid-state fermentation using Jatropha curcas seed cake as substrate固态发酵麻疯树饼粕产蛋白酶的研究
4.Study on isolation of toxic protein(Curcin) from seed meal of Jatropha curcas L.by ultra filtration technique超滤法脱除麻疯树籽饼粕毒蛋白的研究
5.Bacterial Strain Screening for Fermentation Degradation of Toxic Protein in Jatropha curcas Meal一株发酵降解麻疯树饼粕毒蛋白菌株的筛选
6.Effect of sesame cake fertilizer on genes expression of tobacco leaves施芝麻饼肥对烟草叶片基因差异表达的影响
7.Study on the optimization of extracting lignan from sesame cake by response surface analysis从芝麻饼中提取木酚素工艺的响应面优化研究
8.Enymatic properties of protease fermented by Aspergillus flavus and Aspergillus niger using Jatropha curcas seed cake as substrate黄曲霉和黑曲霉发酵麻疯树废弃饼粕产蛋白酶的酶学性质初探
9.Study on Protease Production from De-oiled Jatropha curcas Seed Cakes by Bacillus subtilis in Solid-state Fermentation枯草芽孢杆菌固态发酵麻疯树废弃饼粕产蛋白酶初步研究
10.Improving the nutritive value of deoiled Jatropha curcas seed cake by candida utilis in solid-state fermentation产朊假丝酵母改善麻疯树提油饼粕营养效价的研究
11.Optimization of technology conditions about fermentation of Jatropha curcas cake with Geotrichum candidum to producing protein feed by response surface methodology响应面法优化白地霉发酵麻疯树饼粕产蛋白质饲料工艺条件
12.Study on the production of mycoprotein by Candida utilis in solid-state fermentation with Jatropha curcas seed cake as substrate产朊假丝酵母固态发酵麻疯树饼粕产菌体蛋白的研究
13.Study on enhancing the nutritive value of deoiled Jatropha curcas seed cake by mixed strains in solid-state fermentation混菌固态发酵提高麻疯树提油饼粕营养效价的研究
14.Nori Seaweed, Eggs, Carrots, Korean White Carrots, Cucumbers, Ham, Fish Sticks, Sesame Oil, Sesame Seeds, Salt, Rice, Sushi Rolling“ Bamboo matt”.紫菜,鸡蛋,胡萝卜,韩国白萝卜,黄瓜,火腿,鱼饼,芝麻油,芝麻,盐,米,专用竹帘.
15.(Middle Eastern) small croquette of mashed chick peas or fava beans seasoned with sesame seeds.（中东）小的炸肉饼，掺有捣碎的小鸡豌豆或蚕豆，用芝麻籽调味。
16.boiled millet, and sesame pancake.蒙古饭食可以是新鲜羊肉、滚烫的小米粥和芝麻大饼。
17.Impact of Metal Ion and pH Value on the Functionality of Sesame Cake Protein Isolate金属离子和pH值对芝麻饼分离蛋白功能性的影响
18.Oilseed residues-SamplingGB/T10360-1989油料饼粕扦样法

相关短句/例句

sesame meal芝麻粕蛋白
1.The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design.通过单因素试验和正交试验分析,确定碱性蛋白酶Alcalase水解芝麻粕蛋白的最佳水解工艺条件为底物浓度70g/L、温度65℃、[E]/[S]为6%、pH8。
3)sesame cake芝麻饼粕
1.Exploration of the condition of sesame cake protein extraction and preparation;芝麻饼粕蛋白提取与制备条件研究
2.A linear equation of rapid determination of extraction rate of sesame cake protein was established.本文建立了快速测定芝麻饼粕蛋白提取率的线性方程,通过响应面优化试验,获得碱提酸沉法提取芝麻饼粕蛋白的最佳工艺。
3.The sesame cake contains 40～60%protein and 0.我国是芝麻生产大国,资源丰富,仅芝麻饼粕的年产量就在50万吨以上。
4)cracker with egg and sesame鸡蛋芝麻饼
5)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。
6)enzymatic hydrolysates of meal protein饼粕酶解蛋白