1) Fruit bromelain
菠萝果蛋白酶
1.
An improvement to the producing technology of fruit bromelain;
菠萝果蛋白酶生产工艺的改进
2) fruit bromelain
果菠萝蛋白酶
1.
The column chromatography combined with ultrafiltration was applied to the purification of fruit bromelain.
以陶瓷柱层析结合超滤法纯化果菠萝蛋白酶 ,产品比活力 937u/ mg蛋白 ,活力回收率 48% ,纯化倍数
3) bromelin
['brəuməlin]
菠萝蛋白酶
1.
A Study on Concentration and Extraction of Bromelin with Ultraf iltration Method;
超滤浓缩提取菠萝蛋白酶的研究
2.
Study on the Immobilization Technology of Bromelin with Attapulgite Modified by 3-aminopropyltriethoxysilane;
3-氨基丙基三乙氧基硅烷改性凹凸棒土固定化菠萝蛋白酶工艺研究
3.
he contents and the activities of bromelin in organs of pineapple,and the protection of enzyme activities during extracting process were investigated.
１０００ｐｐｍ硫代硫酸钠＋１０００ｐｐｍ半胱氨酸是菠萝蛋白酶活性的有效保护剂，可使果蛋白酶和茎蛋白酶活性分别提高３５。
4) bromelain
[英]['brəumilein] [美]['bromələn, -,len]
菠萝蛋白酶
1.
Study on extraction of bromelain from pineapple;
菠萝蛋白酶提取的初步研究
2.
Study on the effect of bromelain;
菠萝蛋白酶应用的性质研究
3.
Study on the Stability of Bromelain Storage;
菠萝蛋白酶的保存稳定性研究
5) bromelains
菠萝蛋白酶
1.
The paper studied the factors of influencing the inducement and growth of pineapple callus; effect of the composition of culture media and other external factors on suspension culture of pineapple cells; accumulation of bromelains during solid and liquid cultures and conditions for inducing pineapple tube plantlets, etc.
本文研究了影响菠萝愈伤组织的诱导和生长的各种因素；菠萝细胞悬浮培养过程中培养基的成分及其它外部条件对细胞生长的影响；固体和液体培养过程中菠萝蛋白酶的积累和影响因素；诱导菠萝试管苗的条件等。
6) bromelain ointment
菠萝蛋白酶软膏
1.
Objective To investigate the enzymatic debridement effect of bromelain ointment on guinea pigs with third-degree burns.
目的观察菠萝蛋白酶软膏用于豚鼠三度实验性烧伤的酶溶痂作用。
2.
In this study, in order to prepare a bromelain ointment, crude bromelain was refined, the separated fractions effects with debriding were tested, a preparation and its ability to debride in vivo were studied.
为制备用于烧伤脱痂的菠萝蛋白酶软膏,本课题参考国内外文献,对国产菠萝蛋白酶从精制、各组分溶痂作用、软膏制备及动物活体脱痂方面进行了研究。
补充资料：番茄菠萝果粒
工艺流程 菠萝→去皮→打浆→浓缩→淀粉、柠檬酸→番茄→清洗→打浆→过筛→浓缩→混合→加入配料→砂糖产品→包装→块状或颗状→干燥→煮沸
菠萝果肉香味浓郁：与番茄配合可补充番茄香味的不足。可利用菠萝罐头下脚料代替菠萝。番茄浓缩汁与菠萝浓缩汁之比为1∶2。配料中，淀料3%，柠檬酸0.1～0.5%，砂糖45%。
制品呈深红色或橙红色。用玻璃纸块或碎状包装，产品含水量20%，在室温下可保存3个月以上。如要延长保存期，要把产品含水量控制在15～18%。
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