| 释义 |
transglutaminase trænzglu:'tæmɪneɪs COCA²⁵⁴³³⁷⁺⁶iWeb⁵⁴⁰⁵³Economist⁴¹³⁰³⁺²
基本例句
谷氨酰胺转移酶¹⁰⁰
In this study, the emulsifying properties and applications of transglutaminaseTG- modified soybean protein isolate in ice cream were explored.
探讨转谷氨酰胺酶改性大豆分离蛋白的乳化特性及其在冰淇淋生产中的应用。124.205.222.100
The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.
此时谷朊粉乳化活性为84.9%，乳化稳定性为85.7%，比酶解前谷朊粉乳化性有明显提高。 cnki
The history of transglutaminase and its properties and mechanism of reaction are described.
简要回顾谷氨酰胺转胺酶的发展历史，描述其理化性质和作用机理。 chemyq
The role mechanism and effects of transglutaminase on functional properties of milk proteins were introduced. In this paper, the application of transglutaminase in yoghurt was also presented.
本文介绍了转谷氨酰胺酶的作用机制、对乳蛋白功能特性的影响以及在酸奶生产中的应用等。 chemyq
The transglutaminase's source, production, functional properties and its application in aquatic products were briefly discussed in this paper.
本文简要介绍了谷氨酰胺转胺酶的来源、生产工艺、作用机理、特性以及它在水产品加工中的应用研究情况。 chemyq
Among them, with transglutaminase modifying has heavy development potentiality.
其中，用转谷氨酰胺酶改性具有比较大的发展潜力。 chemyq
As an additive in food industry transglutaminase is applied in more and more fields.
转谷氨酰胺酶作为食品添加剂在食品工业中的应用越来越广泛。 chemyq
As a natural food additive, transglutaminase TG has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery.
转谷氨酰胺酶 TG作为一种天然添加剂，由于其特殊的结构特点和功能特性而应用在烘焙食品中，是相对较新的研究发现。 cnki
Cross-linking of proteins by transglutaminase can modify their structure and functional properties, therefore, transglutaminase have good application in food industry.
转谷氨酰胺酶可用于蛋白交联，改性蛋白质的组织结构和功能特性，在食品工业中具有广阔的应用前景。 chemyq
Four kinds of soy protein was modified by Transglutaminase, surface hydrophobicity of protein was measured under different conditions, and single factor and orthogonal experiments was determined.
本课题首先根据转谷氨酰胺酶修饰四种蛋白，测定其在不同条件下蛋白表面疏水性的变化趋势，并进行单因素及正交实验。 dictall
In this paper, the source of transglutaminase, the mechanisms and the influencing factors of reaction, as well as transglutaminase's function in the food industry were discussed.
本文介绍了谷氨酰胺转胺酶的来源、作用机理、影响其反应的因素及谷氨酰胺转胺酶在食品工业中的作用。 chemyq
In this paper, beef and bean curd were cross-linked preparation of restructured meat by transglutaminase.
本文采用谷氨酰胺转氨酶催化牛肉、豆腐交联制备重组肉。 sc-ffm
In this paper, based on studying the formation of soybean curd by traditional chemical coagulant, the effects of microbial transglutaminase MTG on tofu gel properties and quality were studied.
研究了在豆腐制作过程中传统的化学凝固剂对豆腐品质影响的基础上，利用微生物转谷氨酰胺酶 MTG对豆腐的品质进行改良。 cnki
Objective To detect the mutations of transglutaminase1 TGM1 gene in a family with lamellar ichthyosis.
目的探讨一个板层状鱼鳞病家系转谷氨酰胺酶1基因 TGM1的突变。 cnki
Presently the primary cross-linkings of protein is glutaraldehyde in chemistry and transglutaminase in enzyme.
目前蛋白质化学交联剂主要是戊二醛，酶交联剂主要是转谷氨酰胺酶； chemyq
The article summarized the advancement of microbial transglutaminase application in food processing.
简述了谷氨酰胺转胺酶在食品应用的一些最新进展。 cnki
The paper discusses the transglutaminase's physical nature, catalytic mechanism, functional properties and its use in milk.
论述了转谷氨酰胺酶的理化性质、催化机制、功能特性及其在乳品中的应用。 cnki
The paper mainly introduces some properties of the transglutaminase, and summarizes its applications in food.
介绍了谷氨酰胺转胺酶的一些功能特性，并对其在食品中的应用进行了综述。 chemyq
The characteristics of the gel of SPI,7S and11S after transglutaminaseTgase-treated were measured.
本文探讨了转谷氨酰胺酶对大豆分离蛋白、7S和11S凝胶特性的影响。124.205.222.100
These results clearly substantiate the beneficial effects of microbial transglutaminase in wound healing.
结果显示谷氨酰胺转胺酶具有促进大鼠皮肤创伤愈合的作用。 fabiao
This paper discusses transglutaminase's functional properties , activity , sources and production, and application in food processing.
本文论述了转谷氨酰胺酶的作用机理、测定方法、来源及其生产工艺，以及在食品加工中的应用。 cnki
This paper mainly discusses the properties, functions of microbial transglutaminase and its application in food processing and development of novel food.
本文主要论述了微生物谷氨酰胺转胺酶的性质、功能及其在食品加工工业以及开发新型食品中的应用。 cnki
This study in order to obtain suitable soy protein isolate added to the cold drinks food, using transglutaminase modified soy protein isolate to improve their emulsifying activity.
本研究为了获得适于添加到冷饮食品中的大豆分离蛋白，利用转谷氨酰胺酶对其进行改性，提高其乳化性。124.205.222.100 |