1) coagulating property
凝乳特性
1.
Study on coagulating property of soft cheese;
软质干酪凝乳特性的研究
2) milk-clotting activity
凝乳活性
1.
The results showed that the concentration of alcohol had no significant effect on the extracting effect of lamb rennet,and the milk-clotting activity reached the peak with the5%salt concentration and20:1(v /w)ratio of solution and abomasums power at pH4.
结果表明,酒精浓度对提取效果无明显影响;当提取液中食盐浓度为5%、pH为4、提取液与皱胃粉比例为20∶1时,提取羔羊皱胃酶凝乳活性最高。
2.
The experimental results showed that the milk-clotting activity of calf rennet reached peak with 5% salt concentration extraction in pH4.
0 ,30℃下提取时 ,小牛皱胃酶凝乳活性最高。
3) emulsifying properties
乳化特性
1.
The paper discusses the effect of low-molecular weight emulsifier on the emulsifying properties of food protein.
探讨了小分子乳化剂在界面上对食物蛋白质乳化特性的影响。
2.
Effects of guar gum hydrolyzing time on emulsifying properties of protein-polysaccharide conjugates by Maillard reaction and differences of emulsifying properties between the conjugates and sodium caseinate at different aqueous conditions were studied.
研究了不同水解时间的瓜尔豆胶对蛋白质-多糖Maillard反应共聚物的乳化特性的影响及不同水相条件下共聚物与酪朊酸钠乳化特性的差异。
3.
Their emulsifying properties were evaluated by turbidimetric technique.
398中性蛋白酶对大豆分离蛋白进行水解,并利用浊度法测定了不同水解度、不同pH条件下酶解大豆分离蛋白的乳化特性,结果表明:AS1。
4) properties of latex
胶乳特性
5) Characteristic of emulsion
乳化特性
1.
On the condition of no emulsifier,the efficiency and characteristic of emulsion are experimented.
在不加乳化剂的情况下,进行了乳化效果及乳化特性的实验研究,经一系列的试验表明,该随车乳化器具有良好的乳化效果。
6) Chengdu Ma Goat milk
乳的特性
补充资料：粗制凝乳酶
CAS: 9042-08-4
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条