The influence of different washing temperature on gluten extraction rates;
洗涤温度对面筋含量检测的影响
Effect of Water Unextractable Pentosans on gluten Formation and Properties;
小麦水不溶性戊聚糖对面筋形成及品质影响的研究
Changes in Activities of Key Enzymes of Starch Synthesis During Grain Filling Stage of Winter Wheat Cultivars with Different Gluten Content;
不同面筋含量冬小麦品种子粒灌浆期淀粉合成关键酶活性变化
Effects of Gluten on Noodle Qualities;
面筋蛋白与面条品质关系研究
Study on Modification by Succinylation of Wheat Gluten;
小麦面筋蛋白琥珀酰化改性研究
Study on the limited enzymatic hydrolysis of wheat gluten;
控制酶解小麦面筋蛋白的研究
Tube theory based analytics on the rheological behavior of wheat gluten dough;
基于管式模型的小麦面筋系统流变行为的解析
Study on proteolysis of wheat gluten;
小麦面筋蛋白酶解特性研究
This paper has introduced extraction and peculiarity of wheat gluten.
小麦面筋是小麦淀粉加工的副产品,是将小麦面粉用水洗掉淀粉和其它成分后所形成的富有粘弹性的软胶体。
The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
Starch and gluten protein are two mainly components of the flour.
概括了影响淀粉糊流变特性的几个主要因素:蒸煮温度、搅拌时间、搅拌速度、pH值以及淀粉糊浓度、盐和蔗糖的作用,同时讨论了面筋蛋白对面制品流变特性的影响机理。
This paper studied on the degradability of wheat gluten protein in goat s rumen, gluten protein on the movement of rumen of goats , the effect of gluten protein on ruminal metabolism and blood indexes in goats and the rumen fluid with opioid activity on the growth and endogenous hormones of local chickens.
本论文研究了面筋蛋白在山羊瘤胃中的降解特性、对山羊瘤胃运动以及对山羊瘤胃代谢和血液指标的影响,并利用面筋蛋白的瘤胃微生物降解液调节雪山草鸡的生长代谢,运用本文建立的离体家兔小肠测定装置,检测到瘤胃微生物降解面筋蛋白的降解液具有阿片肽活性,为开发利用植物蛋白源活性肽作为畜禽生理调节剂,提供理论依据和应用指导。
Several important property parameters of the wheat gluten membrane were studied and tested by adding the cross-linking reagent CaCl2 while the optimum conditions were got by multiple scoring method.
本文研究了采用交联剂氯化钙对小麦面筋蛋白复合膜各项性能的影响,应用综合评分法得出,氯化钙的最佳添加浓度为0。
3mol/L,wheat gluten 12.
采用酸法对小麦面筋蛋白进行了去酰胺改性,实验得出最佳工艺条件为:盐酸浓度0。
After the enzymes were used in proper condition to hydrolyze wheat gluten for 4 hours,Gln bounded peptides in the hydrolysates were measured under the protection of [Bis(trifluoroacetoxy)iodo]benzen(BTI) by HPLC(λ=340 nm).
单酶在适宜的条件下水解面筋蛋白4 h后取样。
Based on twenty-two varieties of flour from Kunming market in Yunnan province,tested wet gluten content,dry gluten content,gluten moisture absorption and extensibility by using hand-washing,to study on the relationship between gluten moisture absorption and extensibility by using correlate analysis,path analysis and multiple regression analysis.
以昆明市面粉市场销售的22种小麦面粉为材料,用手洗法测定湿面筋含量、干面筋含量、面筋持水率和面筋延展性,通过相关分析、通径分析、多元线性回归等方法分析了面筋含量、面筋持水率与面筋延展性的关系。
The aim is to find the change of the protein content(PC) and wet gluten content(WPC) of spring wheat in different sowing stage.
2002~2003年在石河子大学农学院试验站分期播种试验,研究在新疆大陆性气候条件下不同播期对春小麦蛋白质和湿面筋含量的变化。